Raspberry Crumb Cake
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
  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, and salt in a large bowl, then cut in butter with a pastry blender until crumbly.
  3. Remove ½ cup and set aside for later.
  4. Add yogurt, vanilla, egg, baking powder, and baking soda to crumb mixture.
  5. Beat with electric mixer at medium speed until blended.
  6. Pour into 8-inch-round nonstick pie dish.
  7. Add raspberries, 1 tbsp sugar and cornstarch mixture to a small saucepan and heat over medium heat. Bring to a soft boil and simmer for 5 minutes, stirring occasionally.
  8. Add cream cheese and raspberry sauce and beat at low speed until blended.
  9. Spread evenly over batter.
  10. Top with reserved flour mixture and sliced almonds.
  11. Bake for 45 minutes (edges will be browned and center firm).
  12. Cool and then refrigerate at least 3 hours before serving.
Makes 8 slices
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/raspberry-crumb-cake/