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
- raspberries: 1 cup (fresh)
- brown sugar: 3 Tbsp
- all-purpose flour: 1 cup
- white sugar: 0.33333 cup
- baking powder: 0.5 tsp
- baking soda: 0.25 tsp
- salt: 0.125 tsp
- sour cream: 0.5 cup
- butter: 2 Tbsp (melted)
- vanilla extract: 1 tsp
- egg: 1 piece
- almonds: 0.25 cup (sliced)
- sifted confectioners' sugar: 0.25 cup
- milk: 1 tsp
- vanilla extract: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
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Combine raspberries and brown sugar in a bowl. Set aside.
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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.
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Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
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Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
