Raspberry Almond Coffee Cake

This is a very moist and delicious coffee cake. It's perfect for a nice brunch. I baked mine in a 9" springform pan and used fresh blackberries and partially frozen raspberries... I also added almond extract to the batter and glaze and used Oikos Vanilla Yogurt along with the sour cream called for. This recipe is doubled from the original which I found on Allrecipes.com. 

Ingredients

2 cups fresh raspberries (or whatever combination you want, If you use frozen make sure it's not too thawed that there is too much juice.)

6 tbsp brown sugar

2 cups all-purpose flour

2/3 cup white sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup sour cream (I used 1/2 cup sour cream and 1/2 cup Oikos vanilla greek yogurt) 

4 tbsp butter, melted

2 tsp vanilla (I used 1 tsp almond and 1 tsp vanilla)

2 eggs

4 tbsp of milk

1/2 cup sliced almonds

1/4 cup sifted confectioner's sugar

1 tsp milk

1/4 tsp almond (or vanilla) extract

Directions

1.Preheat oven to 350 degrees. Spray a 9" springform pan or cake pan with cooking spray. 

2. Combine raspberries and brown sugar in a bowl. Set aside.

3. In a large bowl, combine flour, sugar, baking soda, bakding powder, and salt. Combine sour cream, butter or margarine, extracts and eggs in a separate bowl. Add to flour mixture. Stir just until moist. Add 4 tbsp of milk and mix. Spoon 1/2-2/3 batter into the prepared pan. It is a little finicky to spread, it's easier if you put small spoonfuls around the bottom then gently spread. Top with berry mixture then spoon remaining batter on top of berries. Top with almonds. 

4. Bake for 50-55 mins or until a wooden pick inserted in center comes out clean. let cool for 10 mins on a wire rack.

5. Combine confectioner's sugar, milk and extract. Stir well and drizzle over cake. 

SO DELICIOUS! ENJOY!