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Receta Blackberry Almond Crumb Cake

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Raciónes: 8

Ingredientes

Cost per serving $0.35 view details
  • 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.

Direcciones

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 60g
Recipe makes 8 servings
Calories 147  
Calories from Fat 32 22%
Total Fat 3.63g 5%
Saturated Fat 1.56g 6%
Trans Fat 0.0g  
Cholesterol 57mg 19%
Sodium 181mg 8%
Potassium 67mg 2%
Total Carbs 24.75g 7%
Dietary Fiber 0.8g 3%
Sugars 12.55g 8%
Protein 3.7g 6%
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