This iced coffee cake is hiding a fruity surprise! Whether you serve this Raspberry Almond Cake for brunch or dessert, you'll be delighted by the raspberry and brown sugar filling.
Grease bottom and sides of an 8x1-1/2-inch round baking pan.
In a large mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
In another mixing bowl beat together egg, sour cream, and butter or margarine. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy).
Spread two-thirds of the batter into prepared baking pan. Sprinkle with raspberries and brown sugar. Drop remaining batter by spoonfuls on top. Sprinkle with almonds. Bake in a 350 degree F. oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan, if desired. Cool about 20 minutes more. Drizzle with Almond Icing. Serve warm or at room temperature. Makes 1 coffee cake (8 servings).
In a small mixing bowl combine sifted powdered sugar, teaspoon milk, and almond flavoring. Stir until smooth. Add additional milk to make drizzling consistency.