Raspberry-Almond Crumb Cake

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1/4 cup chilled stick margarine or butter, cut into small pieces
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup fat-free sour cream
• 2 tablespoons 1% low-fat milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• Cooking spray
• 3 ounces block-style fat-free cream cheese, softened
• 2 tablespoons sugar
• 1 large egg white
• 1/4 cup raspberry preserves
• 1/3 cup fresh raspberries
• 2 tablespoons sliced almonds

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
3. Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.
4. Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with raspberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350u0b0 for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

flour, sugar, salt, margarine, baking powder, baking soda, sour cream, milk, vanilla, almond, egg, cooking spray, cream cheese, sugar, egg white, raspberry preserves, fresh raspberries, almonds

Taken from www.myrecipes.com/recipe/raspberry-almond-crumb-cake (may not work)