Raspberry Almond Coffeecake

By AnitaD

From AllRecipes.com This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well per reader Melissa Marsh

Ingredients

• 1 cup fresh raspberries
• 3 Tbsp brown sugar
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 cup sour cream
• 2 Tbsp butter, melted
• 1 tsp vanilla extract
• 1 egg
• 1/4 cup sliced almonds
• 1/4 cup sifted confectioners' sugar
• 1 tsp milk
• 1/4 tsp vanilla extract

Preparation

Step 1

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 tsp vanilla.
Stir well.
Drizzle glaze over cake.
Serve warm or at room temperature.