Razzmatazz Raspberry-Almond Custard Cake
  • Servings: 8
  • 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
  • pinch salt
  • 1/4 cup sliced almonds
  1. Preheat oven to 400ºF.
  2. Butter a 9-inch deep-dish pie plate. Place the raspberries in the pie plate and set aside.
  3. Combine the sour cream, milk, melted butter, eggs and vanilla extract in a medium bowl. Whisk until smooth.
  4. 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.
  5. Bake for 20 to 30 minutes, or until golden brown. Cool on a wire rack for 10 to 15 minutes. Serve warm.
Each serving: About 295 calories, 5g protein, 25g carbohydrate, 20g fat (11g saturated), 2g fiber, 121mg cholesterol, 57mg sodium