Raspberry Almond Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Raspberry Almond Coffee Cake Recipe

Raspberry Almond Coffee Cake

1 cup fresh raspberries

3 Tbsp. brown sugar

1 cup flour

1/3 cup sugar

½ tsp. baking powder

¼ tsp. baking soda

1/8 tsp. salt

1 egg

½ cup sour cream

3 Tbsp. butter, melted

1 tsp. vanilla

¼ cup sliced almonds

Icing:   ¼ cup confectioners’ sugar

1 ½ tsp. 2% milk

¼ tsp. vanilla

In a large bowl, combine the flour, sugar, baking powder & soda and salt.  In a small bowl, whisk the eggs, sour cream, butter and vanilla.  Stir into dry ingredients just until moistened.  Spoon half of the batter into a greased and floured 8” round baking pan.  Top with raspberry mixture.  Spoon remaining batter over the raspberries; sprinkle with almonds.

Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.   In a small bowl, combine the icing ingredients; drizzle over coffee cake.  Serve warm.             8 servings

 

(Recipe for Raspberry Almond Coffee Cake was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)