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Raspberry Almond Coffee Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Delicious, moist berry cake that doubles easily. Perfect for dessert or breakfast - your house will smell amazing while baking!
Ingredients:
  • 1 cup fresh raspberries
  • 3 tablespoons brown sugar
  • 0.33329999446869 cup white sugar
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.5 cup sour cream
  • 2 tablespoons butter, melted
  • 0.25 cup sliced almonds
  • 0.25 cup sifted confectioners' sugar
  • 1 teaspoon milk
  • 0.25 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan with cooking spray for easy release.
  • Mix sweet and tart raspberries with rich brown sugar in a bowl, and let the flavors meld together as you prepare the next step.
  • Combine flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix sour cream, butter or margarine, 1 teaspoon of vanilla, and egg, then add to the flour mixture. Stir until just moistened. Spoon 2/3 of the batter into the pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over the raspberry mixture, then top with almonds.
  • Bake for 40 minutes or until a toothpick inserted in the center comes out clean, then cool on a wire rack for 10 minutes.
  • Mix together confectioners' sugar, milk, and 1/4 teaspoon of vanilla until smooth. Pour the glaze over the cake and enjoy it warm or at room temperature.

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