Weight-loss, Fitness, Running

Weight-loss, Fitness, Running

Weight-loss, Fitness, Running

Weight-loss, Fitness, Running

Tuesday, March 3, 2015

I know it's not looking like part of my 1500 calorie diet

Everything in moderation right? Instead of buying raspberry danish, I tried to make it. Well, I forgot it's not a coffee cake that I wanted but a danish. Two entirely different recipes. 
I got this off Pinterest. Surprise, surprise I made something I pinned! It was good but needed way more raspberry. Plus, instead of adding the vanilla extract, I added Almond. My family all liked this coffee cake and they all agreed.. more raspberry! I found another recipe for a danish that I'll try to make. I just want to find a recipe similar to the Cub foods danish that I've been buying and love. 

Super Crumb Raspberry Almond Crumb Cake www.seriouseats.com/recipes/2014/01/super-crumb-raspberry-almond-crumb-cake.html

About This Recipe

YIELD:9- by 9- inch pan
ACTIVE TIME:15 minutes
SPECIAL EQUIPMENT:9- by 9- inch pan (or 13- by 9- inch pan)
THIS RECIPE APPEARS IN:One Bowl Baking: Super Crumb Raspberry Almond Crumb Cake


  • For the Batter:
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/4 cup (1 3/4 ounces) packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons (1 ounce) 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
  • For the Crumb Topping:
  • 2 3/4 cups (13 2/4 ounces) all-purpose flour
  • 1 cup (7 ounces) packed light brown sugar
  • 1/3 cup sliced almonds
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 18 tablespoons (9 ounces) unsalted butter, melted


  1. 1
    Adjust rack to middle position and preheat oven to 350°F. Butter 9- by 9-inch baking pan (see note). To make the batter, stir the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Add butter, oil, egg, vanilla, and milk to bowl and whisk until smooth. Spread into prepared pan.
  2. 2
    Drop raspberry preserves over top, and swirl into batter using butter knife. Scatter half of the raspberries over the top.
  3. 3
    For the topping, in the same unwashed bowl that contained the batter, combine flour, brown sugar, almonds, cinnamon, and salt. Add vanilla and melted butter, and then toss with fingertips until mixture forms large moist crumbs. Scatter over top of batter. Dot with remaining raspberries.
  4. 4
    Bake until center is firm to the touch, about 35 minutes. Transfer pan to wire rack to cool. Serve warm or room temperature.