Cfc: Raspberry Almond Coffee Cake
Source of Recipe
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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
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� 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.
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