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Raspberry Crumb Cakes

Cuisinicity Tip: Whole wheat pastry flour is milled from soft wheat and is perfect for pastries because its lower protein content makes it lighter than regular whole wheat flour which is milled from hard red wheat. I love to use whole wheat pastry flour for my more delicate pastries because it is still rich in fiber and is much better nutritionally than white flour.
Servings 16 squares
Author Catherine Katz

Ingredients

  • CAKE:
  • 1 ¼ cups whole wheat pastry flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 egg
  • ½ cup skim milk
  • 2 Tbsp canola oil
  • zest of 1 orange
  • 1 ½ cups fresh raspberries
  • TOPPING:
  • ½ cup ground walnuts
  • ½ cup whole wheat pastry flour
  • ½ cup rolled oats
  • 3 Tbsp brown sugar
  • 2 Tbsp + 1 tsp regular smart balance spread
  • 1 Tbsp plain low fat kefir*
  • *you can also use fat free buttermilk but I prefer kefir because it contains considerably less sodium.

Instructions

  1. Preheat oven to 350
  2. Spread 1 tsp regular smart balance in an 8X8X2 inch baking pan.
  3. In a large bowl, mix together pastry flour, sugar and baking powder.
  4. Make a well in center of flour mixture and add egg, milk, oil and orange zest. Stir with a wooden spoon until evenly moistened.
  5. Pour into prepared pan and top with the raspberries.
  6. In a separate bowl, combine ground walnuts, pastry flour, oats and brown sugar.
  7. Add smart balance and kefir and work with your fingers to make into a crumbly mixture.
  8. Sprinkle evenly over the raspberries.
  9. Bake in oven for 30 minutes or until wooden stick inserted in center comes out clean.
  10. Cool and cut into 16 squares.