Raspberry Almond Coffee Cake
Description
This moist, light cake is “berry” delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Ingredients
•
1 cup fresh raspberries
•
3 tablespoons brown sugar
•
1 cup all-purpose flour
•
1/3 cup white sugar
•
1/2 teaspoon baking powder
•
1/4 teaspoon baking soda
•
1/8 teaspoon salt
•
1/2 cup sour cream
•
2 tablespoons butter, melted
•
1 teaspoon vanilla extract
•
1 egg
•
1/4 cup sliced almonds
•
1/4 cup sifted confectioners' sugar
•
1 teaspoon milk
•
1/4 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
2
Combine raspberries and brown sugar in a bowl. Set aside.
3
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of batter into the prepared pan. Spread raspberry mixture evenly over batter. Spoon remaining batter over raspberry mixture. Top with almonds.
4
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
5
Combine confectioners’ sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.