Blackberry Almond Crumb Cake Recipe

• 1 c. all-purpose flour
• 1/3 c. sugar
• 1/8 tsp salt
• 1/4 c. chilled stick margarine or possibly butter, cut in small pieces
• 1/2 tsp baking pwdr
• 1/4 tsp baking soda
• 1/3 c. fat-free lowfat sour cream
• 2 Tbsp. 1% low-fat lowfat milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 lrg egg cooking spray
• 3 ounce block-style fat-free cream cheese, softened
• 2 Tbsp. sugar
• 1 lrg egg white
• 1/4 c. Blackberry preserves
• 1/3 c. Blackberries
• 2 Tbsp. sliced almonds Preheat oven to 350 F.

1. Lightly spoon flour into a dry measuring c.; level with a knife.
2. Combine flour, 1/3 c. sugar, and salt in a bowl; cut in margarine with a pastry blender or possibly 2 knives till mix resembles coarse meal.
3. Reserve 1/2 c. flour mix for topping; set aside.
4. Combine remaining flour mix, baking pwdr, and baking soda, and add in lowfat sour cream, lowfat milk, extracts, and egg.
5. Beat at medium speed of a mixer till blended.
6. Spoon the batter into an 8-inch round cake pan coated with cooking spray.
7. Combine cream cheese, 2 Tbsp.
8. sugar, and egg white; beat at medium speed till blended.
9. Spread proportionately over batter; dot with preserves.
10. Top with Blackberries.
11. Combine the reserved 1/2 c. flour mix and almonds.
12. Sprinkle crumb mix over Blackberries.
13. Bake at 350 F for 30 min or possibly till cake springs back when touched lightly in center.
14. Cold on a wire rack.

flour, sugar, salt, margarine, baking pwdr, baking soda, sour cream, milk, vanilla, almond, cream cheese, sugar, egg, blackberry preserves, blackberries, almonds

Taken from cookeatshare.com/recipes/blackberry-almond-crumb-cake-86168 (may not work)