Raspberry Almond Coffeecake
flour, raspberries, sour cream, sugar, egg, brown sugar, butter, almonds, vanilla, milk, baking powder, baking soda
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 for Raspberry Almond Coffeecake Recipe
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. 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. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Read the full directions on Allrecipes.com
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Servings
8 inch round cake
Tags
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