Raspberry Almond Coffeecake

Ingredients

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 powdered sugar
1 teaspoon milk
1/4 teaspoon vanilla extract



Preparation

Preheat oven to 350 degrees F.

Combine raspberries and brown sugar in a medium bowl.

In a large mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir mix is moist. Spoon 2/3 of the batter into a pan coated with cooking spray (Pam). Spread raspberry mixture evenly over the top of the batter. Spread the remaining batter over the raspberry mixture then top with almonds.

Bake for 40 minutes.

Combine powdered sugar, milk, and 1/4 teaspoon vanilla in a medium mixing bowl and mix well. Drizzle glaze over coffeecake. Cool then serve.