Raspberry Almond Coffee Cake

By á-2421

Ingredients

• 1 cup fresh raspberries
• 3 Tbsp brown sugar
• 1 cup flour
• 1/3 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1 egg
• 1/2 cup sour cream
• 3 Tbsp butter, melted
• 1 tsp vanilla extract
• 1/4 cup sliced almonds
• Icing
• 1/4 cup icing sugar
• 1 1/2 tsp 2% mlk
• 1/4 tsp vanilla extract

Details

Servings 8

Preparation

Step 1

In a bowl, combine raspberries and brown sugar; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened.

Spoon half of the better into a greased and floured 8 inch round baking pan. Top with rapsberry mixture. Spoon the remaining bstter over raspberries; sprinkle with almonds.

Bake at 350 for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before removing from the pan to a wire rack. In a small bowl, combine the icing ingredients; drizzle over the coffee cake. Serve warm.