RASPBERRY-ALMOND CRUMB CAKE

CarolynF · 01-28-2007, 06:19 PM

This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy.

RASPBERRY-ALMOND CRUMB CAKE
1 cup almond flour
1/3 cup splenda
1/8 tsp salt
1/4 cup butter
cut into sm chilled pieces
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp heavy cream or half/half
1 tsp vanilla extract
1/2 tsp almond extract
1 lg egg

3 oz cream cheese -- 90gr softened
2 tbsp splenda
1 egg yolk
1/3 cup fresh raspberries OR sf jam..raspberry or any flavor...
2 tbsp sliced almonds

Preheat oven to 350°F-180°C. Combine almond flour, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons splenda, and egg yolk; beat at medium speed until blended. Spread evenly over batter. Top with raspberries or sf jam. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
-

LindaSue · 01-29-2007, 08:10 AM

Berta48 · 01-29-2007, 08:24 AM

Quote:

Originally Posted by CarolynF

This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy.

RASPBERRY-ALMOND CRUMB CAKE
1 cup almond flour
1/3 cup splenda
1/8 tsp salt
1/4 cup butter
cut into sm chilled pieces
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp heavy cream or half/half
1 tsp vanilla extract
1/2 tsp almond extract
1 lg egg

3 oz cream cheese -- 90gr softened
2 tbsp splenda
1 egg yolk
1/3 cup fresh raspberries OR sf jam..raspberry or any flavor...
2 tbsp sliced almonds

Preheat oven to 350°F-180°C. Combine almond flour, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons splenda, and egg yolk; beat at medium speed until blended. Spread evenly over batter. Top with raspberries or sf jam. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
-

nutrition info please??

Tweaker Geek · 01-29-2007, 09:14 AM

Berta - if you click on recipes under the picture Linda Sue posted and go to the raspberry crumb cake under the desserts section she has the carb counts posted.

CarolynF · 01-29-2007, 12:07 PM

Here ya go..

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Linda Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body..
But, it's whatever peeps want to do..

StacyW · 01-29-2007, 12:38 PM

OMG! That looks so good!

TuscanGirl · 01-29-2007, 01:11 PM

[COLOR="DarkSlateBlue"]Wow!!!
Thanks![/COLOR]

maggieb43 · 01-30-2007, 07:32 AM

Holy cow, this looks good. Gonna go get some more almond flour to make this today. Looking forward to a piece of this with a cup of coffee...yum. DH loves raspberry. Thanks for posting.

jokath · 01-30-2007, 07:48 PM

Quote:

Originally Posted by jswalker1992

OMG! That looks so good!

Its delicious, I've prepared it several times. One of my favorites.

Yummy's_Girl · 01-31-2007, 02:37 AM

I made this last night with SF strawberry Jam. It's delicous! Everyone loved it!

mycattaz · 01-31-2007, 06:35 AM

hmmm looks great

lori121 · 01-31-2007, 07:19 AM

That looks delicious.....

mom2twoboys · 01-31-2007, 06:56 PM

Yum This is one of my favorites!

Roni · 02-01-2007, 07:42 AM

Wow, that looks amazing. I may make it this weekend.

StacyW · 02-28-2007, 09:10 PM

Finally made this tonight. Used SF raspberry jam. It was so buttery; tasted really good! The kids had a scoop of LC ice cream on top of theirs. We have found a new favorite!

scrappychik · 03-01-2007, 08:53 AM

Ooooh my mouth is watering! Thanks for the visual, Linda. I have all ingredients except almond flour. Couldnt find at grocery- do i need to get it from Netrition?

jackieba · 03-01-2007, 09:04 AM

You can also buy raw almonds and grind your own. Just watch not to go too far and make almond butter.

lori121 · 03-01-2007, 03:02 PM

I'm so bumed.. I went to the store & forgot eggs & butter... Why do I bother making a list? When I still forget things..?????? I'm so mad at myself.

cgarza · 03-02-2007, 09:05 AM

YUM!!!!! I made this last night with the frozen berry mix from Sam's.
It was one of the very best LC desserts I've ever made. Mine wasn't as pretty as Linda Sue's (thanks for that gorgeous photo....that's what made me want to try this recipe), but is was DELICIOUS!!!

That Girl · 03-02-2007, 11:41 AM

this is a great recipe! if you have not tried this yet, you should..it's fantastic!

StacyW · 03-02-2007, 12:13 PM

Great for breakfast with coffee. My hubby took the last piece to work today. He can't get over the fact that it is LC!

lori121 · 03-02-2007, 01:52 PM

2 questions. Do you have to wait till it's cool to eat it? And does it have to be refridgerated?? It looks so good. I only have SF Blackberry jam, but I think I will try it..

CarolynF · 03-02-2007, 02:17 PM

No..you don't have to wait until it is cooled to eat..LOLO..

Yes, refrigerate it because it has cream cheese, but wrap it very well..You can heat it slightly in the microwave when you are ready to eat a piece or two.

lori121 · 03-02-2007, 03:04 PM

Quote:

Originally Posted by CarolynF

No..you don't have to wait until it is cooled to eat..LOLO..

Yes, refrigerate it because it has cream cheese, but wrap it very well..You can heat it slightly in the microwave when you are ready to eat a piece or two.

Thanks.... Mine just came out of the oven.. This recipe is a keeper. DH likes it, now to get my ds to try it when he comes home..
Is it ok to frezze it.?

CarolynF · 03-02-2007, 05:04 PM

Yes..you can..freeze it.

lori121 · 03-02-2007, 05:39 PM

Carolyn.. Thank you.. I don't think I have to worry about freezing it this time. Ds loves it.. Maybe next time I'll freeze it... I told him he could eat it for breakfast. Also told him I was going to make him a lowcarber before it's over with.........LOL

Tater Head · 03-02-2007, 07:48 PM

Quote:

Originally Posted by CarolynF

Linda Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body..
But, it's whatever peeps want to do..

Is leaving out the 1/3 cup sour cream all you changed? and is it less wet now without the sour cream? I want to make this next Tuesday, but which recipe to use?

soon · 03-02-2007, 08:15 PM

I am supposed to make a splenda type dessert for our quilt guild do you think I could do this in a 9x13?

Tater Head · 03-03-2007, 10:26 AM

bump for Carolyn

CarolynF · 03-03-2007, 03:02 PM

Hey, Debbie: The wayback recipe had sour cream..and I left it out in the above one..It was a bit firmer and easier to cut.

Soon: I think if you doubled the recipe, it would work for a 9 x 13 pan..Now..be sure to Pam the heck out of the pan to be able to get the pieces out..I would make sure it was cold before I cut it, too..

01-28-2007, 06:19 PM	#1
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 10,502 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	RASPBERRY-ALMOND CRUMB CAKE This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy. RASPBERRY-ALMOND CRUMB CAKE 1 cup almond flour 1/3 cup splenda 1/8 tsp salt 1/4 cup butter cut into sm chilled pieces 1/2 tsp baking powder 1/4 tsp baking soda 2 tbsp heavy cream or half/half 1 tsp vanilla extract 1/2 tsp almond extract 1 lg egg 3 oz cream cheese -- 90gr softened 2 tbsp splenda 1 egg yolk 1/3 cup fresh raspberries OR sf jam..raspberry or any flavor... 2 tbsp sliced almonds Preheat oven to 350°F-180°C. Combine almond flour, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray. Combine cream cheese, 2 tablespoons splenda, and egg yolk; beat at medium speed until blended. Spread evenly over batter. Top with raspberries or sf jam. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. -

01-29-2007, 09:14 AM	#4
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,448 Gallery: Tweaker Geek	Berta - if you click on recipes under the picture Linda Sue posted and go to the raspberry crumb cake under the desserts section she has the carb counts posted. __________________ HAPPY TO BE A LOW-CARBER! 2015--Recipe for Success: Plan! Certainty of Success: Follow Plan!

01-29-2007, 01:11 PM	#7
TuscanGirl Princess Proofreader Join Date: Nov 2003 Location: In My Happy Place Posts: 2,342 Gallery: TuscanGirl Stats: Sad/Happy/Wow 5' WOE: Something like GL and LC and . . . . Start Date: July 2003	[COLOR="DarkSlateBlue"]Wow!!! Thanks![/COLOR] __________________ ♥ Mary Kay ♥ Circles of fashion are more like spirals, covering the same area but never arriving in the same place twice! °°◊°°

01-31-2007, 06:35 AM	#11
mycattaz Senior LCF Member Join Date: Jan 2006 Location: Sweet Home Alabama! Posts: 514 Gallery: mycattaz Stats: 416////starting weight 267/todays 233 /goal 200 WOE: low carb Start Date: September 5, 2013 Atkin's 72 Introduction	hmmm looks great __________________ Weight changesJanuary 2014- Day 1 - 233 Dear Husband's weight 289 start/ 248 today/ 216 goal

01-31-2007, 06:56 PM	#13
mom2twoboys Senior LCF Member Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 164 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	Yum This is one of my favorites! __________________ Maria

01-29-2007, 08:10 AM	#2
LindaSue Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Spring, TX Posts: 3,273 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002

01-29-2007, 12:07 PM	#5
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 10,502 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Here ya go.. With sugar free jam and granular Splenda: Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs With sugar free jam and liquid Splenda: Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs Linda Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body.. But, it's whatever peeps want to do..

01-29-2007, 12:38 PM	#6
StacyW Senior LCF Member Join Date: Sep 2006 Posts: 280 Gallery: StacyW	OMG! That looks so good!

01-30-2007, 07:32 AM	#8
maggieb43 Junior LCF Member Join Date: Mar 2006 Posts: 19 Gallery: maggieb43	Holy cow, this looks good. Gonna go get some more almond flour to make this today. Looking forward to a piece of this with a cup of coffee...yum. DH loves raspberry. Thanks for posting.

01-31-2007, 02:37 AM	#10
Yummy's_Girl Senior LCF Member Join Date: Aug 2006 Location: Ohio Posts: 536 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	I made this last night with SF strawberry Jam. It's delicous! Everyone loved it!

01-31-2007, 07:19 AM	#12
lori121 Senior LCF Member Join Date: Mar 2006 Posts: 214 Gallery: lori121 Stats: 212.5/197/145 WOE: Low Carb Start Date: Dec 28, 2014	That looks delicious.....

02-01-2007, 07:42 AM	#14
Roni Junior LCF Member Join Date: Feb 2001 Location: Ohio Posts: 49 Gallery: Roni Stats: 5'2" - 154/148/130 WOE: Nutrisystem Start Date: September, 2011	Wow, that looks amazing. I may make it this weekend.

02-28-2007, 09:10 PM	#15
StacyW Senior LCF Member Join Date: Sep 2006 Posts: 280 Gallery: StacyW	Finally made this tonight. Used SF raspberry jam. It was so buttery; tasted really good! The kids had a scoop of LC ice cream on top of theirs. We have found a new favorite!

03-01-2007, 08:53 AM	#16
scrappychik Senior LCF Member Join Date: Sep 2006 Location: Pennsylvania Posts: 254 Gallery: scrappychik Stats: Goal 145 WOE: Paleo & exercise! Start Date: Re-start 01/01/15	Ooooh my mouth is watering! Thanks for the visual, Linda. I have all ingredients except almond flour. Couldnt find at grocery- do i need to get it from Netrition? __________________ Lisa

03-01-2007, 09:04 AM	#17
jackieba Senior LCF Member Join Date: Dec 2005 Location: Tennessee Posts: 295 Gallery: jackieba WOE: Atkins Start Date: October 2005	You can also buy raw almonds and grind your own. Just watch not to go too far and make almond butter.

03-01-2007, 03:02 PM	#18
lori121 Senior LCF Member Join Date: Mar 2006 Posts: 214 Gallery: lori121 Stats: 212.5/197/145 WOE: Low Carb Start Date: Dec 28, 2014	I'm so bumed.. I went to the store & forgot eggs & butter... Why do I bother making a list? When I still forget things..?????? I'm so mad at myself.

03-02-2007, 09:05 AM	#19
cgarza Senior LCF Member Join Date: Nov 2002 Location: Garland, TX Posts: 124 Gallery: cgarza WOE: Atkins Start Date: July 2002; Jan 2005	YUM!!!!! I made this last night with the frozen berry mix from Sam's. It was one of the very best LC desserts I've ever made. Mine wasn't as pretty as Linda Sue's (thanks for that gorgeous photo....that's what made me want to try this recipe), but is was DELICIOUS!!! __________________ We do not stop playing because we get old. We get old because we stop playing!!

03-02-2007, 11:41 AM	#20
That Girl Senior LCF Member Join Date: Dec 2005 Posts: 832 Gallery: That Girl	this is a great recipe! if you have not tried this yet, you should..it's fantastic! __________________ bella

03-02-2007, 12:13 PM	#21
StacyW Senior LCF Member Join Date: Sep 2006 Posts: 280 Gallery: StacyW	Great for breakfast with coffee. My hubby took the last piece to work today. He can't get over the fact that it is LC!

03-02-2007, 01:52 PM	#22
lori121 Senior LCF Member Join Date: Mar 2006 Posts: 214 Gallery: lori121 Stats: 212.5/197/145 WOE: Low Carb Start Date: Dec 28, 2014	2 questions. Do you have to wait till it's cool to eat it? And does it have to be refridgerated?? It looks so good. I only have SF Blackberry jam, but I think I will try it..

03-02-2007, 02:17 PM	#23
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 10,502 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	No..you don't have to wait until it is cooled to eat..LOLO.. Yes, refrigerate it because it has cream cheese, but wrap it very well..You can heat it slightly in the microwave when you are ready to eat a piece or two.

03-02-2007, 05:04 PM	#25
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 10,502 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Yes..you can..freeze it.

03-02-2007, 05:39 PM	#26
lori121 Senior LCF Member Join Date: Mar 2006 Posts: 214 Gallery: lori121 Stats: 212.5/197/145 WOE: Low Carb Start Date: Dec 28, 2014	Carolyn.. Thank you.. I don't think I have to worry about freezing it this time. Ds loves it.. Maybe next time I'll freeze it... I told him he could eat it for breakfast. Also told him I was going to make him a lowcarber before it's over with.........LOL

03-02-2007, 08:15 PM	#28
soon Senior LCF Member Join Date: May 2002 Location: Texas Posts: 830 Gallery: soon Stats: restart 07 WOE: whatever works	I am supposed to make a splenda type dessert for our quilt guild do you think I could do this in a 9x13? __________________ not soon enuf

03-03-2007, 10:26 AM	#29
Tater Head Senior LCF Member Join Date: Jun 2002 Location: Austin Texas Posts: 559 Gallery: Tater Head Stats: start weight 207/198.2 /goal 150 WOE: Protein Power, mostly Start Date: January/1/2015	bump for Carolyn

03-03-2007, 03:02 PM	#30
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 10,502 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hey, Debbie: The wayback recipe had sour cream..and I left it out in the above one..It was a bit firmer and easier to cut. Soon: I think if you doubled the recipe, it would work for a 9 x 13 pan..Now..be sure to Pam the heck out of the pan to be able to get the pieces out..I would make sure it was cold before I cut it, too..

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