Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
- 1 cup all-purpose flour
- ⅓ cup sugar (+ 1 tbsp for raspberry sauce)
- Pinch of salt
- 5 tablespoons unsalted butter
- ½ cup low-fat vanilla yogurt
- 1 tsp vanilla extract
- 1 egg
- ½ tsp baking powder
- ¼ tsp baking soda
- 4 ounces light cream cheese
- 1 cup fresh or frozen raspberries
- 1 tbsp cornstarch dissolved in ¼ cup warm water
- Sliced almonds for topping
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/raspberry-crumb-cake/
2.2.6