Tuesday, February 14, 2017

Raspberry Almond Crumb Bars

Good morning and a very happy Monday to you! How was your weekend? I know that many of you received a lot of snow this weekend. I do not want to rub it in,  but not only did we not get snow it was 75 and sunny, it felt like a mild summer day. We actually sat outside for most of the day Sunday in the sun and read. We loved it and so did the pups. 

Tomorrow is Valentine's Day, do you have big plans? On Valentine's Day, twelve years ago, after 10 years together my husband proposed. Funnily enough Valentine's day is not a big deal in our house; we typically stay in, cook something interesting, I always bake something, we share a bottle of champagne, exchange cards, sometimes gifts and that is it. What about you?

If you feel like making a treat for Valentine's day, I made this scrumptious raspberry crumb cake last week and it would be a very easy and delicious breakfast to share with your loved ones on Valentine's day. The great part is that you make everything, the batter and the crumb topping in the same bowl. It cannot be any easier than one bowl and one pan. 

Raspberry Almond Crumb Cake 
Recipe from Serious Eats

11/2 cups all purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1 tablespoon canola oil
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/3 cup seedless raspberry preserves
1/2 pint fresh raspberries, divided

Crumb Topping
2 3/4 cups all-purpose flour
1 cup packed light brown sugar
1/3 cup sliced almonds
1 tablespoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla extract
18 tablespoons unsalted butter, melted

Adjust the rack to the middle of the oven, then preheat to 350. Prepare a 9x13 pan with cooking spray and set aside. In a medium bowl, stir the flour, sugar, brown sugar, baking powder and salt, then add the butter, oil, egg, vanilla and milk and whisk until smooth. Spread into the pan. 

Drop raspberry preserves over the top of the batter and swirl into the batter. Scatter half of the raspberries over the top. 

In the same bowl as the batter, combine the flour, brown sugar, almonds, cinnamon, and salt. Add vanilla and melted butter and then combine using your hands util mixture forms moist crumbs. Scatter over the top of the batter, then scatter the rest of the berries over the top. 

Bake until the center of the cake is firm to the touch, about 25-30 minutes. The original recipe called for an 8 x 8 pan and it took about 60- 65 minutes to bake.  Let cool, and enjoy. 

I hope that you have a great day!


  1. What a glorious treat, Elizabeth, to have sunny weather and make this beautiful dessert! HAPPY VALENTINES my friend!

  2. This tasty treats look so yummy. That is a truly romantic that your beloved popped the question on Valentine's day. I hope you enjoy Valentine with your sweetie.

  3. Oh yum!!! We were one of the "fortunate" ones that got pounded with snow. I'm counting the minutes til Spring. Have a great day, Elizabeth!

  4. 75!!!!!!!!!!!!!
    HEAVEN............well, I finished pruning the roses so THAT felt good but the BODY is aching ALL OVER TODAY!

  5. This is the perfect treat for Valentine's Day! Your photos look fantastic. I think I'll have to try baking these this week. YUM!


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