Raspberry Almond Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 cup fresh raspberry |
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 or 2 tablespoons margarine, melted |
1 teaspoon vanilla extract |
1 egg, beaten |
cooking spray |
sliced almonds |
1/4 cup sifted confectioners' sugar |
1 teaspoon milk |
1/4 teaspoon vanilla extract |
Directions:
1. Combine raspberries and brown sugar in a bowl.
2. Set aside.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
4. Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
5. Stir just until moist.
6. Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
7. Spread raspberry mixture evenly over the batter.
8. Spoon remaining batter into pan.
9. Top with almonds.
10. Bake for 40 minutes, in an 350 degree oven.
11. Or until a wooden pick inserted in center comes out clean.
12. Let cool for 10 minutes on a wire rack.
13. Invert onto a serving dish.
14. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
15. Stir well.
16. Drizzle glaze over cake.
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