Raspberry Almond Coffee Cake

By dmscott52

First tried 7/ 2013. Excellent
This recipe can be doubled to a 9-inchx13-inch pan.

Ingredients

• ICING:
• 1 1 1 cup fresh raspberries
• 3 3 3 tablespoons brown sugar
• 1 1 1 cup all-purpose flour
• 1/3 1/3 1/3 cup sugar
• 1/2 1/2 1/2 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon baking soda
• 1/8 1/8 1/8 teaspoon salt
• 1 1 1 egg
• 1/2 1/2 1/2 cup sour cream
• 3 3 3 tablespoons butter, melted
• 1 1 1 teaspoon vanilla extract
• 1/4 1/4 1/4 cup almonds, sliced
• 1/4 1/4 1/4 cup confectioners' sugar
• 1 1/2 1 1/2 2 teaspoons 2 % milk
• 1/4 1/4 1/4 teaspoon vanilla extract

Details

Servings 8
Preparation time 15mins
Cooking time 35mins

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 the batter into greased and floured 8-inch found baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.

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