Friday, March 07, 2014

Raspberry Almond Coffee Cake



One of the hardest jobs during the winter is to add fresh flavor to winter dishes. I don’t always succeed but I try. 


The family loved this coffee cake and with its refreshing twist, you should give it a try. 
 



Raspberry Almond Coffee Cake


2 c. fresh raspberries
5 T. brown sugar

2 c. AP flour
1 c. . sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. sour cream
4 T. butter, melted
2 t. vanilla extract
2 egg
1/2 c. sliced almonds
1/2 c. sifted confectionary sugar
2 t. milk
1/2 t. vanilla


Directions:

Preheat oven to 350 degrees F. Spray an 9 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 the batter into the prepared pan. Spread raspberry mixture evenly over the 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.

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Cynthia