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

Batter

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 9×13 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. Then scatter half of the raspberries over the top of the mixture.

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 little crumbs. 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. Let cool, and enjoy.

I hope that you have a great day!

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