Fresh Raspberry-Mousse Almond Crumb Cake Recipe

Name: Fresh Raspberry-Mousse Almond Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all-purpose flour; ⅓ cup sugar; ¼ teaspoon sea salt; 5 tablespoons unsalted butter, chilled, cut into small pieces; ½ cup low-fat vanilla yogurt; 1 ¼ teaspoons pure vanilla extract; ½ teaspoon almond extract; 1 large egg; ½ teaspoon baking powder; ¼ teaspoon baking soda; 0.5 (4 ounce) package light cream cheese, room temperature; ⅓ cup raspberry jam or ⅓ cup preserves, preferably seedless; ¼ cup fresh raspberry (optional); 3 tablespoons almonds, sliced

Servings: persons

1 cup unbleached all-purpose flour
⅓ cup sugar
¼ teaspoon sea salt
5 tablespoons unsalted butter, chilled, cut into small pieces
½ cup low-fat vanilla yogurt
1 ¼ teaspoons pure vanilla extract
½ teaspoon almond extract
1 large egg
½ teaspoon baking powder
¼ teaspoon baking soda
0.5 (4 ounce) package light cream cheese, room temperature
⅓ cup raspberry jam or ⅓ cup preserves, preferably seedless
¼ cup fresh raspberry (optional)
3 tablespoons almonds, sliced

1
Preheat oven to 350 degrees.
2
Combine flour, sugar and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly.
3
Reserve 1/2 cup for later use.
4
Add yogurt, vanilla and almond extracts, egg, baking powder and baking soda to mixture.
5
Beat with electric mixer at medium speed until blended.
6
Pour into 8-inch-round nonstick baking pan.
7
In a small bowl, combine cream cheese and jam; beat at low speed until blended.
8
Spread evenly over batter.
9
Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
10
Bake for 45 minutes, or until edges are browned and center is nearly set.
11
Cool on a rack.
12
Refrigerate 3 hours, or until well chilled.
13
Cut into 8 wedges.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, ⅓ cup sugar, ¼ teaspoon sea salt, 5 tablespoons unsalted butter, chilled, cut into small pieces, and more.

Yes, Fresh Raspberry-Mousse Almond Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Raspberry-Mousse Almond Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions