Raspberry Almond Coffee cake

Name: Raspberry Almond Coffee cake
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Raspberries, fresh; 3 tbsp Brown sugar (light); 1 cup All-purpose flour; 1/3 cup Sugar; 1/2 tsp Baking powder; 1/4 tsp Baking soda; 1 Salt - 1/8 tsp; 1/2 cup Sour cream; 2 tbsp Butter, melted; 1 tsp Vanilla extract; 1 Egg; 1/4 cup Almonds, sliced; 1/4 cup Confectioners' sugar; 1 tsp Milk; 1/4 tsp Vanilla extract

William Lemond @Bakerbill

Fort Worth, Texas

Raspberry Almond Coffee cake

William Lemond @Bakerbill

Saved

Ingredients

1 hour 30 mins

6 servings

1 cupRaspberries, fresh
3 tbspBrown sugar (light)
1 cupAll-purpose flour
1/3 cupSugar
1/2 tspBaking powder
1/4 tspBaking soda
1Salt - 1/8 tsp
1/2 cupSour cream
2 tbspButter, melted
1 tspVanilla extract
1Egg
1/4 cupAlmonds, sliced
Next for Icing
1/4 cupConfectioners' sugar
1 tspMilk
1/4 tspVanilla extract

Saved

Steps

1 hour 30 mins

1

Preheat over to 350°F
Spray an 8" round cake pan with cooking spray
2

Combine raspberries and brown sugar in a bowl
3

In larger bowl, combine flour, sugar, baking soda, baking powder, and salt
In small bowl, combine sour cream, butter, vanilla (1tsp), and egg.
Add to flour mixture and stir until just moist
4

Spoon 2/3 of the batter into the pan.
Spread raspberry mixture evenly over the batter
Spoon remaining batter over the raspberry mixture
Top with almonds
5

Bake 40 minutes (or until wooden toothpick comes out clean).
Let cool 10 minutes
6

Icing - combine confectioners' sugar, milk and 1/4 tsp vanilla
Drizzle over cake