- 1 cup(s) fresh raspberries
- 3 Tbsp. brown sugar
- 1 cup(s) all-purpose flour
- 1/3 cup(s) sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 egg
- 1/2 cup(s) sour cream
- 3 Tbsp. butter, melted
- 1 tsp. vanilla extract
- 1/4 cup(s) sliced almonds
- 1/4 cup(s) confectioner’s sugar
- 1 1/2 teaspoons 2% milk
- 1/4 tsp. vanilla extract
In a small bowl, combine raspberries and brown sugar; set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened.
Spoon half of the batter into a greased and floured 8-inch round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
Bake at 350°F for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine the icing ingredients; drizzle over coffee cake. Serve warm.