- 8
4.5/5
(23 Votes)
Ingredients
- ICING:
- 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
- 1/4 cup confectioners' sugar
- 1-1/2 teaspoons 2% milk
- 1/4 teaspoon vanilla extract
Preparation
Step 1
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 30-35 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 ingredients; drizzle over coffee cake. Serve warm. Yield: 8 servings.