Apple Raspberry Crumb Cake


  • 1 1/2 cups flour
  • 3/4 cup oatmeal
  • 3/4 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Ad
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt (opt.)
  • 1/2 cup margarine or butter, chilled
  • 1/4 cup Ricotta cheese
  • 3/4 cup nonfat or lowfat sour cream
  • 2 egg whites, lightly beaten


  • 2 cups chopped apple
  • 1/3 cup seedless raspberry jam
  • 2 tsp. flour
  • powdered sugar


Heat oven to 350 degrees F. Lightly grease 9 inch springform or round cake pan. For cake and topping, combine dry ingredients; mix well. Cut in margarine and Ricotta cheese until mixture is crumbly. Reserve 1 1/2 cups oat mixture for topping; set aside. Combine sour cream and egg whites; add to remaining oat mix, mixing just until moistened. Spread batter over bottom and 1/2 inch up sides of prepared pan. For filling, combine apples, jam, and flour; spoon over cake. Sprinkle reserved oat mixture over fruit. Bake 50-55 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm.


By Robin from Washington, IA


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