Raspberry Almond Coffeecake

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
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ¼ teaspoon baking soda
• ⅓ cup white sugar
• ¼ teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup sliced almonds
• 1 teaspoon milk
• 2 tablespoons butter, melted
• 1 cup fresh raspberries
• 3 tablespoons brown sugar
• ¼ cup sifted confectioners' sugar

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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