Raspberry Almond Coffeecake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. 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 |
1/4 cup sifted confectioners' sugar |
1 teaspoon milk |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
2. Combine raspberries and brown sugar in a bowl. Set aside.
3. 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.
4. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
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