raspberry almond coffeecake
categories:  Cake | Desserts   

Prepared: 2005-05-09

Ingredients:

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

Preparation:

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

makes 10 servings @ 173 calories per serving