Serve with a lovely cup of coffee or a scoop of ice cream.
Course: Dessert
Cuisine: American
Servings: 8
Ingredients
CAKE:
1 1/2c.fresh or frozen raspberriesthawed
1/4c.brown sugar
1 1/2c.all-purpose flour
2/3c.granulated sugar
3/4tsp.baking powder
1/2tsp.baking soda
1/4tsp.salt
1lg.eggplus 1 yolk
3/4c.sour cream
5T.buttermelted
1 1/2extractvanilla extract
1/4c.almonds
ICING :
1/4c.confectioner's sugar
1 1/2tsp.whole milk
1/4tsp.vanilla extract
Instructions
Preheat oven to 350 degrees. Grease and flour a 9-inch round baking pan.
In a medium bowl, combine raspberries and brown sugar; set aside.
CAKE: In a large bowl, combine the flour, granulated sugar, baking powder, baking soda and salt.
In a small bowl, whisk together eggs, sour cream, melted butter and vanilla extract. Stir into dry ingredients just until moistened; batter will be dense.
Spoon half of the batter into the prepared baking pan. Use an off-set spatula to spread the batter around evenly.
Top with raspberry mixture. Spoon the remaining batter over raspberries. You don't have to completely cover the raspberries. Sprinkle with almonds.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 minutes. Run a sharp knife around the edge to loosen it from the side.
ICING: In a small bowl, whisk together confectioners’ sugar, milk and vanilla extract; drizzle over the coffee cake; slice and serve.