Prep 15 mins
Cook 40 mins
- 1 cup fresh raspberry
- 3 tablespoons brown sugar
- 1 cup all-purpose flour
- 1⁄3 cup white sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 cup sour cream
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 teaspoon vanilla extract
- 1 egg, beaten
- cooking spray
- sliced almonds
- 1⁄4 cup sifted confectioners' sugar
- 1 teaspoon milk
- 1⁄4 teaspoon vanilla extract
- Combine raspberries and brown sugar in a bowl.
- Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
- Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
- Stir just until moist.
- Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
- Spread raspberry mixture evenly over the batter.
- Spoon remaining batter into pan.
- Top with almonds.
- Bake for 40 minutes, in an 350 degree oven.
- Or until a wooden pick inserted in center comes out clean.
- Let cool for 10 minutes on a wire rack.
- Invert onto a serving dish.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
- Stir well.
- Drizzle glaze over cake.
This recipe needs all 5 stars! Especially good since we grow our own raspberries. Freezes well, too.
My family really enjoyed this. I did make a few minor changes. I used 1/2 tsp each of vanilla and almond extracts and added a crumb topping (sugar, flour, butter) instead of almonds. I also omitted the icing. I'd like to try doubling it as it didn't last very long in a family of five.
Very moist. This is a good coffee cake if you are looking for a coffee cake that is not super sweet. The directions do not specify the amount of sliced almonds to put on the top of the cake. I used 1/3 c. and that covered the top nicely.