Raspberry Almond Coffee Cake

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 173 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon milk
• 2 tablespoons butter, melted
• 1 cup fresh raspberries
• 3 tablespoons brown sugar
• 0.5 cup sour cream
• 0.5 teaspoon baking powder
• 0.125 teaspoon salt
• 0.25 teaspoon baking soda
• 0.25 teaspoon vanilla extract
• 0.25 cup sliced almonds
• 0.33329999446869 cup white sugar
• 0.25 cup sifted confectioners' sugar

Recipe Instructions

Step 1

Combine raspberries and brown sugar in a bowl. Set aside.

Step 2

Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.

Step 4

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 batter into the prepared pan. Spread raspberry mixture evenly over batter. Spoon remaining batter over raspberry mixture. Top with almonds.

Step 5

Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.