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
1/2 c. sliced almonds
1/2 c. sifted confectionary sugar
2 t. milk
1/2 t. vanilla
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.