RASPBERRY-ALMOND CRUMB CAKE - Page 5

dianafoot · 02-05-2012, 05:26 AM

Just put this in the oven with a few minor (unintended) alterations. I read the recipe wrong and dumped the reserved topping into the batter. Then when I looked for the topping, I realized my mistake. Put a little more cream in the batter to compensate and made a little more topping. Then I mixed the berries (I used blueberries) in with the cream cheese while beating that with the egg yolk. Lovely color cream cheese, now. Topped it all with the topping and added a few crushed walnuts, because, well, just because. It's in the oven now--we'll see in about a half hour how it all works out.

Now for a cup of coffee on the porch...

TBipp · 02-05-2012, 07:13 AM

I just pulled this from oven. Oh my goodness, it looks wonderful.

I need my head examined as this is dessert I am taking to Super Bowl today. Why did I not promise something else so I could have all this for me!

I used a combo of red raspberries and sugar free jam with Linda Sue's original recipe.

dianafoot · 02-05-2012, 08:26 AM

Even with my mistakes, this was wonderful! I made it with xylitol/erythritol mixture for the sweetener, blueberries for the fruit, and added a little bit of crushed walnuts to the topping. When serving, I put a tiny dollop of homemade blackberry jam on top for a touch of color.

We had for brunch with eggs and bacon and coffee and I feel like I've been to a 5-star restaurant. Unfortunately, DH ate 3 pieces and he's not even doing LC!

Tilly · 02-05-2012, 12:22 PM

dianafoot, that looks beautiful!

sorenkkg · 02-05-2012, 02:12 PM

I really think this is one of the best things I've ever baked, LC or not. I made the recipe at the start of this thread, and loved it! Next time, I'm going to make it in muffin cups to make portioning a bit easier.

With fresh fruit instead of jam (or frozen berries), does it not get soggy?

Sweety0107 · 02-06-2012, 04:56 PM

Quote:

Originally Posted by LindaSue

If you left out the sour cream that would explain why your batter was so thick. The sour cream provides most of the liquid in the batter. That could affect how well the cake rises too. Your baking powder would have to work a lot harder to raise a heavy batter than a thin one.

Quote:

Originally Posted by Charski

Not only that but the sour cream adds an acid which also helps the leaveners work.

So not adding in the sour cream probably had a lot to do with your end result NOT being what you hoped for.

AND I'd get new BP and BS - I write the date I open it on the bottom of the can with a Sharpie marker, and I get new ones every 6 months. They're inexpensive but essential to proper results in baking.

Thanks ladies!!! I will be making this again and this time stick to the recipe to a "t". Thank you ladies so much, you all are so polite- I love it...
Its really encouraging!

Nikki2777 · 01-30-2013, 03:49 AM

BUMP

Nikki

flatferenghi · 01-30-2013, 04:38 AM

of Linda Sue's rasberry crumb cake for years (and others as well). In a little over 2 weeks, i shall have more time to enhance my kitchen skills. And that cake will, before 2013 comes to a close, be one of the recipes i will be attempting. Love & Profits: FLATFERENGHI (& love and kisses to you, Linda Sue)

LindaSue · 01-30-2013, 06:06 AM

Quote:

Originally Posted by flatferenghi

of Linda Sue's rasberry crumb cake for years (and others as well). In a little over 2 weeks, i shall have more time to enhance my kitchen skills. And that cake will, before 2013 comes to a close, be one of the recipes i will be attempting. Love & Profits: FLATFERENGHI (& love and kisses to you, Linda Sue)

Don't forget to kiss CarolynF for creating the recipe!

flatferenghi · 01-30-2013, 10:43 AM

hugs and kisses to CarolynF for creating the recipe. I dreamed about it last night, too. FF

JMacB · 01-31-2013, 01:56 PM

I made this Christmas day and it was wonderful. Highly recommend!

miboje · 02-02-2013, 12:48 PM

I have this in the oven now.

miboje · 02-04-2013, 10:33 AM

This is very good, but mine didn't quite turn out like LindaSue's. First, I doubled the recipe because there are four of us and I wanted to make a 9x13 pan. As a result, I believe that I had too much crust mixture. I over baked it too. My cheese mixture all but disappeared and got brown on the top: a result of trying to manage temperature in my wood stove oven. I'm going to make it again and see if I can't adjust the amount of crust down a bit. Maintaining a certain temperature in a wood stove oven is an art form!

becky7474 · 02-04-2013, 02:16 PM

shelby'snana · 03-08-2013, 01:31 PM

gotta bump this one ! Looks yummy

CarolynF · 03-09-2013, 09:48 AM

I made this this week for a ladies' meeting..Only one was a LCer and they all loved it.

I did double the recipe for my 10 inch springform pan and it came out great. Sometimes I get out my 8th grade math and try to figure out the area of the pan and decide if I have to double or triple the recipe..

So, the original recipe for an 8 inch diameter pan would fill up 49 square inches. My 10 inch diameter pan is 78 square inches, so the "cake" would be a bit higher when I doubled the recipe, which it was. Now for a 9 x 13 that would be 117 square inches, so a person might have to make 2 1/2 recipes to fit the pan correctly. Thank God for Math.

TBipp · 03-09-2013, 10:02 AM

Quote:

Originally Posted by CarolynF

I made this this week for a ladies' meeting..Only one was a LCer and they all loved it.

Thank God for Math.

JHoberer · 04-19-2013, 11:31 PM

*thud*

02-05-2012, 08:26 AM	#123
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 913 Gallery: dianafoot	Even with my mistakes, this was wonderful! I made it with xylitol/erythritol mixture for the sweetener, blueberries for the fruit, and added a little bit of crushed walnuts to the topping. When serving, I put a tiny dollop of homemade blackberry jam on top for a touch of color. We had for brunch with eggs and bacon and coffee and I feel like I've been to a 5-star restaurant. Unfortunately, DH ate 3 pieces and he's not even doing LC! Last edited by dianafoot; 02-05-2012 at 08:30 AM..

01-30-2013, 04:38 AM	#128
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,803 Gallery: flatferenghi	i must confess that i have been salivating at the photo of Linda Sue's rasberry crumb cake for years (and others as well). In a little over 2 weeks, i shall have more time to enhance my kitchen skills. And that cake will, before 2013 comes to a close, be one of the recipes i will be attempting. Love & Profits: FLATFERENGHI (& love and kisses to you, Linda Sue)

01-30-2013, 10:43 AM	#130
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,803 Gallery: flatferenghi	of course, LS hugs and kisses to CarolynF for creating the recipe. I dreamed about it last night, too. FF

03-09-2013, 09:48 AM	#136
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,822 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I made this this week for a ladies' meeting..Only one was a LCer and they all loved it. I did double the recipe for my 10 inch springform pan and it came out great. Sometimes I get out my 8th grade math and try to figure out the area of the pan and decide if I have to double or triple the recipe.. So, the original recipe for an 8 inch diameter pan would fill up 49 square inches. My 10 inch diameter pan is 78 square inches, so the "cake" would be a bit higher when I doubled the recipe, which it was. Now for a 9 x 13 that would be 117 square inches, so a person might have to make 2 1/2 recipes to fit the pan correctly. Thank God for Math. __________________ May 1: 141

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02-05-2012, 05:26 AM	#121
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 913 Gallery: dianafoot	Just put this in the oven with a few minor (unintended) alterations. I read the recipe wrong and dumped the reserved topping into the batter. Then when I looked for the topping, I realized my mistake. Put a little more cream in the batter to compensate and made a little more topping. Then I mixed the berries (I used blueberries) in with the cream cheese while beating that with the egg yolk. Lovely color cream cheese, now. Topped it all with the topping and added a few crushed walnuts, because, well, just because. It's in the oven now--we'll see in about a half hour how it all works out. Now for a cup of coffee on the porch...

02-05-2012, 07:13 AM	#122
TBipp Senior LCF Member Join Date: Jun 2011 Location: St. Louis, Missouri Posts: 469 Gallery: TBipp Stats: 142/112/120, 5 ft 2 in WOE: Combined low carb Start Date: 05/23/2011	I just pulled this from oven. Oh my goodness, it looks wonderful. I need my head examined as this is dessert I am taking to Super Bowl today. Why did I not promise something else so I could have all this for me! I used a combo of red raspberries and sugar free jam with Linda Sue's original recipe.

02-05-2012, 12:22 PM	#124
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,059 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	dianafoot, that looks beautiful!

02-05-2012, 02:12 PM	#125
sorenkkg Very Gabby LCF Member!!! Join Date: Nov 2007 Location: Mississauga, ON Posts: 3,584 Gallery: sorenkkg Stats: 2013: 253.4/236.8/160 WOE: JUDDD 2174/435 Start Date: LC Jan 2003 restart Jan 2012- JUDDD start 04/2012	I really think this is one of the best things I've ever baked, LC or not. I made the recipe at the start of this thread, and loved it! Next time, I'm going to make it in muffin cups to make portioning a bit easier. With fresh fruit instead of jam (or frozen berries), does it not get soggy?

01-30-2013, 03:49 AM	#127
Nikki2777 Senior LCF Member Join Date: Dec 2002 Location: USA Posts: 582 Gallery: Nikki2777	BUMP Nikki

01-31-2013, 01:56 PM	#131
JMacB Senior LCF Member Join Date: Mar 2012 Location: Alabama Posts: 555 Gallery: JMacB Stats: 275/212/160 WOE: Modified Atkins/general low carb Start Date: Feb 2012	I made this Christmas day and it was wonderful. Highly recommend!

02-02-2013, 12:48 PM	#132
miboje Senior LCF Member Join Date: May 2009 Location: Central PA Posts: 256 Gallery: miboje Stats: 147/134.1/133 WOE: Whole foods with an eye on carbs Start Date: Feb. 2009	I have this in the oven now.

02-04-2013, 10:33 AM	#133
miboje Senior LCF Member Join Date: May 2009 Location: Central PA Posts: 256 Gallery: miboje Stats: 147/134.1/133 WOE: Whole foods with an eye on carbs Start Date: Feb. 2009	This is very good, but mine didn't quite turn out like LindaSue's. First, I doubled the recipe because there are four of us and I wanted to make a 9x13 pan. As a result, I believe that I had too much crust mixture. I over baked it too. My cheese mixture all but disappeared and got brown on the top: a result of trying to manage temperature in my wood stove oven. I'm going to make it again and see if I can't adjust the amount of crust down a bit. Maintaining a certain temperature in a wood stove oven is an art form!

02-04-2013, 02:16 PM	#134
becky7474 Senior LCF Member Join Date: May 2012 Location: Panama Posts: 154 Gallery: becky7474 Stats: 284.5/200/170 WOE: IF, Atkins '72 Start Date: Jan. 2012

03-08-2013, 01:31 PM	#135
shelby'snana Very Gabby LCF Member!!! Join Date: Oct 2011 Location: middle of nowhere, Tx Posts: 3,472 Gallery: shelby'snana Stats: 173.5/140.4/122-127 5'2" WOE: Low Carb Start Date: 7/28/2011	gotta bump this one ! Looks yummy

04-19-2013, 11:31 PM	#138
JHoberer Senior LCF Member Join Date: Jul 2012 Posts: 206 Gallery: JHoberer Stats: 283/177.0/170, 5'10.5", 38 WOE: 1/08: Atkins, 8/11: HCG, 7/12: JUDDD, 10/12: HCG	thud