Ingredients

• 1 cup fresh raspberries
• 3 tablespoons brown sugar
• 1 cup all-purpose flour
• 0.33 cups white sugar
• 0.5 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.13 teaspoons salt
• 0.5 cups sour cream
• 2 tablespoons butter , melted
• 1 teaspoon vanilla extract
• 1 egg
• 0.25 cups sliced almonds
• 0.25 cups sifted confectioners' sugar
• 1 teaspoon milk
• 0.25 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
2. 2 Combine raspberries and brown sugar in a bowl. Set aside.
3. 3 In 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 batter into the prepared pan. Spread raspberry mixture evenly over batter. Spoon remaining batter over raspberry mixture. Top with almonds.
4. 4 Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
5. 5 Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutrition per serving