Close
Tweet
Ingredients
| raspberries: 1 cup (fresh) |
| light brown sugar (packed): 3 Tbl |
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/3 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/4 tsp |
| salt: 1/8 tsp |
| sour cream: 1/2 cup |
| salted butter: 2 Tbl (melted) |
| vanilla extract: 1 tsp |
| eggs: 1 |
| almonds (sliced): 1/4 cup |
| powdered sugar (sifted): 1/4 cup |
| 2% milk: 1 tsp |
| vanilla extract: 1/4 tsp |
Raspberry Almond Coffeecake
Credit: AllRecipes
User rating:
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well."
-
Prep Time
30 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 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.