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Raspberry Almond Coffeecake
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
π Recipe adapted from AllRecipes
Preheat oven to 350 degrees F (175 degrees C).
Spray an 8 inch round cake pan with cooking spray.
Combine raspberries and brown sugar in a bowl.
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.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean.
Let cool for 10 minutes on a wire rack.
Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
Drizzle glaze over cake.
Serve warm or at room temperature.
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