Razzmatazz Raspberry-Almond Custard Cake
1/2 pint raspberries
2/3 cup sour cream
1/3 cup whole milk
6 Tbsp. unsalted butter, melted and cooled
3 large eggs
1/2 tsp. vanilla extract
3/4 cup flour
1/3 cup sugar, plus 2 Tbsp. for sprinkling
1/4 cup sliced almonds
Preheat oven to 400ºF.
Butter a 9-inch deep-dish pie plate. Place the raspberries in the pie plate and set aside.
Combine the sour cream, milk, melted butter, eggs and vanilla extract in a medium bowl. Whisk until smooth.
Whisk together the flour, 1/3 cup sugar and salt in a large bowl. Whisk in the sour-cream mixture just until blended. Pour the batter over the raspberries. Sprinkle with the almonds and 2 Tbsp. sugar.
Bake for 20 to 30 minutes, or until golden brown. Cool on a wire rack for 10 to 15 minutes. Serve warm.
Pairs Well With
Each serving: About 295 calories, 5g protein, 25g carbohydrate, 20g fat (11g saturated), 2g fiber, 121mg cholesterol, 57mg sodium