Raspberry Sour Cream 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 teaspoon baking soda
1/8 teaspoon salt
1 large egg
2/3 cup sour cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds
1/4 cup confectioners’ sugar
1-1/2 teaspoons 2% milk
1/4 teaspoon vanilla extract
Additional raspberries, optional
Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.
In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).
Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
In a small bowl, mix confectioners’ sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries. Yield: 8 servings.
Recipe found here: Raspberry Sour Cream Coffee Cake