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Receta Boysenberry Almond Crumb Cake
by Global Cookbook

Boysenberry Almond Crumb Cake
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Ingredientes

  • 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. Boysenberry preserves
  • 1/3 c. Boysenberries
  • 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 Boysenberries. Combine the reserved 1/2 c. flour mix and almonds. Sprinkle crumb mix over Boysenberries. Bake at 350 F for 30 min or possibly till cake springs back when touched lightly in center. Cold on a wire rack.