I mentioned I have been under a Raspberry attack, right? I have picked 12-13 gallon from my patch this summer. And I am still getting a quart or so every few days. It has been a good year for raspberries! I am always thinking of ways to use them up. My neighbor and friend has even more raspberries than I do, and she gave me this recipe. She is a marvelous cook and everything I have had that she makes is delicious. I have taken the recipe and reduced the fat and sugar slightly, and added almonds. Here is my version:
Beat together until light and fluffy:
8 oz. light cream cheese
1/4 c. butter
2/3 c. sugar
Beat in:
1/4 c. plain or vanilla yogurt
1/2 tsp. vanilla
1 tsp. pure almond extract
1/4 c. buttermlk
2 eggs
Sift together, then mix in just until fully incorporated:
1 3/4 c. all purpose unbleached flour
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
Spread mixture into a 9 x 13 pan that has been either sprayed with Pam or coated with a thin layer of butter.
Then take 2 cups of raspberries that have been mixed with 1/4 cup raspberry jam.
Spread over the top, then cut through with a knife.
Sprinkle the top with 1/3-1/2 c. slivered almonds (or as much as you like–your preference)
Sprinkle also with 2 T. brown sugar
Then bake for about 30 min. at 350 degrees, or until middle of cake bounces back when touched.
Last step: dig in while still warm! My family of six will generally demolish the entire pan in one meal.
Variations: you can omit the almond extract and almonds. You can also use any kind of berry jam you have on hand. And finally, I would imagine you could also use blueberries or even sliced fresh peaches in place of the raspberries.
Damommachef Cooks 
Posted on August 22, 2011
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