Raspberry Almond Coffeecake recipe

8 servings

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

Preheat oven to 350 degrees F (175 degrees C).

Spray an 8 inch round cake pan with cooking spray.

Combine raspberries and brown sugar in a bowl.

Set aside.

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 the batter into the prepared pan.

Spread raspberry mixture evenly over the batter.

Spoon remaining batter over raspberry mixture.

Top with almonds.

Bake for 40 minutes, or until a wooden pick inserted in center comes out clean.

Let cool for 10 minutes on a wire rack.

Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.

Stir well.

Drizzle glaze over cake.

Serve warm or at room temperature.