Raspberry Apple Crumb Cake

12
Servings
10 min
Preparation Time
50 min
Cook Time
Ingredients
Rating

Raspberry Apple Crumb Cake is a fruit filled dessert full of fresh and juicy flavors. Along with all the fruit flavors, this baked good is made with warm spices like cinnamon and nutmeg and creamy, mild ricotta cheese. This unique cake is a great option to enjoy year-round.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

Cake/Topping
1 ½ cups all-purpose flour
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
2/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt (optional)
8 tbsp margarine or butter, chilled
1/4 cup part-skim ricotta cheese
3/4 cup nonfat or reduced-fat sour cream
2 egg whites, lightly beaten
Filling
2 cups chopped apple (about 2 medium)
1/3 cup seedless raspberry jam
2/3 tsp all-purpose flour
Powdered Sugar

Cooking Instructions

Heat oven to 350°F.
Lightly grease or spray 9-inch springform pan or round metal cake pan with cooking spray.
For cake and topping, combine flour, oats, granulated sugar, cinnamon, baking powder, baking soda, nutmeg and salt in large bowl; mix well.
Cut in margarine and ricotta cheese until crumbly.
Reserve 1 ½ cups oat mixture for topping; set aside.
In small bowl, combine sour cream and egg whites; add to remaining oat mixture, mixing just until moistened.
Spread batter over bottom and 1/2 inch up sides of pan.
For filling, combine apples, jam and flour; spoon over cake.
Sprinkle reserved oat mixture over fruit.
Bake 50 to 55 minutes or until golden brown and center is firm to touch.
Sprinkle with powdered sugar.
Serve warm.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Lightly grease or spray 9-inch springform pan or round metal cake pan with cooking spray.
For cake and topping, combine flour, oats, granulated sugar, cinnamon, baking powder, baking soda, nutmeg and salt in large bowl; mix well.
Cut in margarine and ricotta cheese until crumbly.
Reserve 1 ½ cups oat mixture for topping; set aside.
In small bowl, combine sour cream and egg whites; add to remaining oat mixture, mixing just until moistened.
Spread batter over bottom and 1/2 inch up sides of pan.
For filling, combine apples, jam and flour; spoon over cake.
Sprinkle reserved oat mixture over fruit.
Bake 50 to 55 minutes or until golden brown and center is firm to touch.
Sprinkle with powdered sugar.
Serve warm.