Ingredients
10
10 servings
- •1 cup fresh raspberries
- •3 tablespoons brown sugar
- •1 cup all-purpose flour
- •0.33329999446869 cup white sugar
- •0.5 teaspoon baking powder
- •0.25 teaspoon baking soda
- •0.125 teaspoon salt
- •0.5 cup sour cream
- •2 tablespoons butter, melted
- •1 teaspoon vanilla extract
- •1 egg
- •0.25 cup sliced almonds
- •0.25 cup sifted confectioners' sugar
- •1 teaspoon milk
- •0.25 teaspoon vanilla extract
Instructions
- Preheat the 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. Set aside.
- 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 batter into the prepared pan. Spread raspberry mixture evenly over 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. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutritional Facts
Per 10 servings
- Calories: 173
- Carbohydrate: 26g
- Fat: 7g
- Fiber: 1g
- Protein: 3g
- Sugar: 15g
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