Posted by: marthabernie | July 5, 2013

RASPBERRY ALMOND COFFEE CAKE

Raspberries are plentiful at this time of the year, and not expensive, so this is a great way o use them.

RASPBERRY ALMOND COFFEE CAKE

1 cup fresh raspberries

3 tablespoons brown sugar

1 cup all purpose flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 baking soda

1/8 teaspoon salt

1 eggs

1/2 cup sour cream

3 tablespoons butter, melted

1 teaspoon vanilla

1/4 cup sliced almonds

ICING:

1/4 cup confections sugar

1-1/2 teaspoons 2% milk

1/4 teaspoon vanilla extract

Combine raspberries and brown sugar, set aside.

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.  In a small bowl whisk the egg, sour cream, butter and vanilla.  Stir into dry ingredients just until moistened.  Spoon half the batter into a greased and floured 8 inch round baking pan.  Top with raspberry mixture.  Spoon remaining batter over raspberries, sprinkle with almonds.  Bake at 350 degrees F for 25 to 30 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to  a wire rack.  In a small bowl, combine the icing ingredients, drizzle over coffee cake, serve warm, garnished with fresh raspberries.

ENJOY!


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