- 1 cup fresh raspberries, rinsed and dried
- 3 Tablespoons packed 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 (shout out to the dear husband who went to the store and got this for me while I was working away at the hospital)
- 2 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup of sliced almonds lightly toasted
- 1/4 cup of sifted confectioners' sugar (I am so not a sifter - go to town if you are)
- 1 Tablespoon of milk (you may need a little more as you stir up the glaze)
- 1/4 teaspoon of vanilla extract (I am going to try almond extract next time)
- Preheat oven to 350 and spray an 8-inch round cake pan. I used my Wilton springform pan and it came out beautifully with no struggle at all.
- Combine raspberries and brown sugar in a bowl. Stir gently and set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine sour cream, butter, 1 teaspoon of vanilla, and egg. Add the wet ingredients to the dry ingredients and stir until moist (I really hate that word).
- Spoon 2/3 of batter into prepared pan. It is very much like a biscuit batter and will take a little work to spread it around the bottom of the pan.
- Spread raspberry mixture evenly over batter. Drop the remaining batter in spoonfuls over the raspberry mixture and top with almonds.
- Bake in preheated oven for 40 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes on wire rack.
- Combine confectioners' sugar, milk and remaining vanilla (I added a sprinkling of cinnamon). Stir well and drizzle over cake. Serve warm or at room temperature.
This received great reviews and I loved it myself. I thought the color and appearance was so pretty. Even the little nut loved the leftovers for breakfast this morning.
Recipe adapted from All Recipes' Raspberry-Almond Coffee Cake.