Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

1 Cup Fresh Raspberries (I used some frozen ones)

3 Tbsp. Brown Sugar

1 Cup Flour

1/3 Cup Sugar

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/8 tsp Salt

1 egg

1/2 Cup Sour Cream

3 Tbsp melted butter

1 tsp Vanilla Extract

1/4 Cup Sliced Almonds

Icing:

1/4 Cup Powdered Sugar

1 1/2 tsp. Milk

1/4 tsp. Almond Extract

In a small bowl combine raspberries and brown sugar: Set aside

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  In a small bowl whisk the egg, sour cream butter and vanilla.  Stir into the dry ingredients just until moist.

Spoon and spread the batter into a 9 inch cake pan (spray pan with pam).  Top with the raspberries.  Press the raspberries into the batter.  Sprinkle with the almonds.

Bake 350 degrees for 25-30 minutes.

In a small bowl, combine the icing ingredients and drizzle over the coffee cake.  Serve warm.