Recipe: Raspberry Almond Coffee Cake

Jeanne Cluts has worked in the Don Ayres office for nearly 15 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Raspberry Almond Coffee Cake. Give it a try … and enjoy!

Cake ingredients
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1 cup fresh or frozen raspberries (lightly sweetened)
2 tablespoons brown sugar
1/3 cup sliced almonds

Almond icing ingredients
1/2 cup powdered sugar
1 teaspoon milk
1/4 teaspoon almond flavoring

To prepare
Grease bottom and sides of 8 1/2-inch round baking pan.

Combine dry ingredients and mix together.

In another bowl, beat together eggs, sour cream and butter. Add mixture to dry ingredients and stir until just moistened (it will be lumpy).

Spread 2/3 of batter into pan. Sprinkle raspberries and brown sugar on top of batter. Add remaining batter on top, using a spoon to spread it over the fruit and sugar. Sprinkle with almonds.

Bake at 350 degrees for 30 to 35 minutes. Cool in pan for 10 minutes. Remove from pan, and cool another 20 minutes.

Prepare icing by mixing powdered sugar, milk and almond flavoring. Stir until smooth. Add extra milk (1/2 teaspoon at a time) to reach desired consistency.

Drizzle almond icing over cake. Serve warm or at room temperature.

Serves 8.