Sweet raspberries and crunchy almonds come together in this moist, bakery-style coffee cake that's perfect for breakfast, brunch, or an afternoon treat. Pick your own raspberries at Lyman for a very fresh dessert!
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:
Preheat the 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 batter into the prepared pan. Spread raspberry mixture evenly over 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.
