Raspberry Almond Coffee Cake
  • Srv: 10
  • Prep: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Cal: 173
  • By: Allrecipes.com

This moist, light almond coffee cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. The recipe doubles well.

Ingredients

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

Directions

  1. Preheat the 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 batter into the prepared pan. Spread raspberry mixture evenly over 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.

Notes

View original recipe at Allrecipes.com!

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