Light Raspberry Crumb Cake-delicious without the guilt

After a very relaxing day off, and a day of beach and margaritas, I feel relaxed and refreshed and ready to tell you about this very exciting and delicious cake. I am so excited about this because it is absolutely delicious, but uses all light ingredients so you can have a second piece without feeling too guilty. And trust me-you'll want the second piece. (my husband nearly ate the whole thing himself!)

I was browsing one of my favorite food blogs mysanfranciscokitchen, and she had this lovely raspberry crumb cake (although it is more of a pie to me), and I HAD to give it a try. I am so glad I did! This will be my go to dessert if I ever need to bring one to a BBQ or party or anything :)

First things first-ingredients:

1 cup flour
1/3 cup sugar (1 tbsp extra for sauce)
pinch of salt
5 tbsp unsalted butter
1/2 cup no fat yogurt-vanilla or plain
1 tsp vanilla extract
1 egg
1/2 tsp baking powder
1/4 tsp baking soda
4 oz light cream cheese
1 cup frozen raspberries
1 tbsp cornstarch dissolved in 1/4 cup warm water
hazelnuts (optional)

I know, I know-it's a ton of ingredients, and it might be intimidating, but trust me...it is so simple to make this. Ready? Great!

Preheat your oven to 350 degrees. Combine flour, sugar and salt in a large bowl. Cut the butter into the mixture with a pastry cutter or two knives, until very crumbly. Remove 1/2 cup of the crumb mixture and set aside for later. Add yogurt, vanilla, egg, baking powder, and baking soda to crumb mix. Beat with a mixer, or hand mixer for about 2 minutes on medium speed. Pour into 9" pie plate

 Next step: Add raspberries, 1 tsp sugar, and cornstarch to a small saucepan and heat on medium until it reaches a soft rolling boil. Reduce the heat and simmer for 5 minutes, stirring occasionally, until a nice thick sauce forms

combine cream cheese and raspberry sauce and beat with a mixer or hand mixer until well combined. Spread over batter in the pie plate. Lastly, top with the reserved crumb mixture and top with chopped hazelnuts

Bake for 45 minutes, cool completely, and refrigerate for 3 hours before serving. Delish! Keep on eye on it though because when you go to get a piece, this maybe what it waiting for you-one very lonely piece of cake because your husband ate the rest of it ;)

Pin It