jim's raspberry almond coffee cake
Another Jim Success. Doubles well He took an old cookie recipe I had from My Mother's Betty Crocker cookbook and here is the result
prep time
30 Min
cook time
1 Hr
method
Bake
yield
10 serving(s)
Ingredients
- 1 cup fresh raspberries
- 3 tablespoons brown sugar
- 1 cup flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- 1 large egg
- 1/4 cup sliced almonds
- GLAZE
- 1/4 cup confectioner's sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla
How To Make jim's raspberry almond coffee cake
-
Step 1Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
-
Step 2Combine raspberries and brown sugar in a bowl. Set aside.
-
Step 3In 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 the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
-
Step 4Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
-
Step 5Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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