Raspberry Almond Coffee Cake

Ingredients:

• 1 cup fresh raspberries
• 3 TBS brown sugar
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup sour cream
• 2 TBS melted butter
• 1 tsp vanilla extract
• 1 egg
• 1/4 cup sliced almonds
• 1/4 cup confectioners' sugar
• 1 tsp milk

Instructions:

1. Preheat oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray

2. Combine raspberries and brown sugar in a bowl. Set aside.

3. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. In another bowl, combine sour cream, butter, 1 tsp vanilla and egg. Add to flour mixture. Stir until just moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture and top with almonds.

4. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

5. Combine confectioners' sugar, milk and 1/4 tsp. vanilla. Stir well and drizzle over cake. Serve either warm or at room temperature.