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Cfc: Raspberry Almond Coffee Cake

Source of Recipe

.
Raspberry Almond Coffee Cake

Taste of Home February/March 2012
Reviews rate this recipe 4 of 5 stars.
Prep: 20 min. Bake: 30 min. + cooling
Yield: 8 servings.

Coffee and cake are like a wink and a smile - you'll take one without the other but given the choice, you want the pair. Raspberries and almonds lift this coffee cake to a tart and nutty place. The recipe doubles easily in a 9x13 pan to accommodate all those wanting a little bit more. —Debbie Johnson, Centertown, Missouri

Ingredients:
• 1 cup fresh raspberries
• 3 tablespoons brown sugar
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 large egg
• 2/3 cup sour cream
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds
•
• ICING:
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons 2% milk
• 1/4 teaspoon vanilla extract
• Additional raspberries, optional

Directions:
1. Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.

2. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).

3. Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.

4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

5. In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.

1 piece (calculated without additional raspberries) equals 238 calories, 10 g fat (5 g saturated fat), 48 mg cholesterol, 154 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.