Raspberry Almond Coffee Cake Recipe

Photo by Jennifer G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup fresh raspberries

  • 3

    tablespoons brown sugar

  • 1

    cup all-purpose flour

  • 1/3

    cup sugar

  • 1/2

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/8

    teaspoon salt

  • 1

    egg

  • 1/2

    cup sour cream

  • 3

    tablespoons butter, melted

  • 1

    teaspoon vanilla extract

  • 1/4

    cup sliced almonds

  • ICING:

  • 1/4

    cup confectioners' sugar

  • 1-1/2

    teaspoons 2% milk

  • 1/4

    teaspoon vanilla extract

Directions

In a small 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 batter into a greased and floured 8-in round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the icing ingredeints; drizzle over coffee cake. Serve warm. Yield: 8 servings. Nutritional Facts 1 piece equals 226 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 148 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.

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