Raspberry Almond Coffee Cake

Ingredients

• 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

Icing:

• 1/4 cup(s) confectioner’s sugar
• 1 1/2 teaspoons 2% milk
• 1/4 tsp. vanilla extract

Directions

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.