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Greek   -   Almond Raspberry Cake   adapted from The Universal Kitchen by Elisabeth Rozin

  • 1/3 Cup Brown Sugar
  • 3/4 Cup Flour
  • 1/2 Cup Quake Oats
  • 1/2 Cup Chocolate Chips
  • 1/2 Cup Butter -- Chopped
  • 1/2 Cup Butter
  • 1/2 Cup Sugar
  • 3 Medium Eggs
  • 1 Cup Almonds -- Chopped
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Almond Extract
  • 1/2 Cup Seedless Raspberry Preserves
  • Confectioner's Sugar
Directions Combine brown sugar, flour, oats, and chocolate chips, mix well. Cut in chopped butter. Pat the crumb mixture into 9 inch buttered pan. Cream together butter and sugar, add eggs, beat well, add almonds, salt and almond extract, mix well, spread preserves over crust, pour almond batter over the preserves, bake for 40 minutes at 350 degrees, dust with confectioner's sugar and serve.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 3.5, Easiness: 2, Speed: 3.5, Overall: 3 Rate this recipe

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