Raspberry Sour Cream Coffee Cake

• 1 cup fresh raspberries
• 3 tablespoons brown sugar
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 large egg, room temperature
• 2/3 cup sour cream
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons 2% milk
• 1/4 teaspoon vanilla extract
• Additional raspberries, optional

1. Preheat oven to 350u0b0. In a small bowl, toss raspberries with brown sugar.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).
3. Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
5. In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.

fresh raspberries, brown sugar, flour, sugar, baking powder, baking soda, salt, egg, sour cream, butter, vanilla, almonds, confectioners, milk, vanilla, additional raspberries

Taken from www.tasteofhome.com/recipes/raspberry-sour-cream-coffee-cake/ (may not work)