• 5 Ratings

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.

Source: Better Homes and Gardens
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Raspberry Almond Cake

Ingredients

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Directions

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  • Grease bottom and sides of an 8x1-1/2-inch round baking pan.

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  • In a large mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.

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  • 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).

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  • 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.

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  • 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).


Almond Icing

Ingredients

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Directions

Almond Icing:
  • In a small mixing bowl combine sifted powdered sugar, teaspoon milk, and almond flavoring. Stir until smooth. Add additional milk to make drizzling consistency.

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Reviews

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0