raspberry almond coffeecake

raspberry almond coffeecake
  • 1 cup fresh raspberries
  • 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, melted
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup sliced almonds
  • 1/4 cup sifted confectioners' sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  2. Combine raspberries and brown sugar in a bowl. Set aside.
  3. 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.
  4. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

03/07/2017
raspberry almond coffeecake, recipe PT15M PT1H 5 455 calories

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