Raspberry Sour Cream Coffee Cake

• 1 cup flour
• 1/4 cup granulated sugar
• 1 tsp. CALUMET Baking Powder
• 1/4 tsp. baking soda
• 1 egg
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup butter, melted
• 1 cup raspberries
• 2 Tbsp. brown sugar
• 1/3 cup PLANTERS Sliced Almonds
• 1/2 cup powdered sugar
• 2 tsp. milk, divided
• 1/4 tsp. almond extract

1. Heat oven to 350 degrees F.
2. Mix first 4 ingredients in large bowl.
3. Whisk egg, sour cream and butter in another bowl until blended.
4. Add to flour mixture.
5. Stir just until moistened.
6. (Batter will be lumpy.)
7. Pour 2/3 of the batter into 8-inch round baking pan sprayed with cooking spray.
8. Sprinkle with berries and brown sugar.
9. Top with tablespoonfuls of remaining batter.
10. Sprinkle with nuts.
11. Bake 30 to 35 min.
12. or until a toothpick inserted in center comes out clean.
13. Cool in pan 10 min.
14. Remove from pan to wire rack.
15. Cool 20 min.
16. Mix powdered sugar, 1 tsp.
17. milk and extract.
18. Add remaining milk, 1/2 tsp.
19. at a time, until glaze is thin enough to drizzle.
20. Drizzle over cake.
21. Serve warm or at room temperature.

flour, granulated sugar, baking powder, baking soda, egg, s, butter, raspberries, brown sugar, almonds, powdered sugar, milk, almond extract

Taken from www.kraftrecipes.com/recipes/raspberry-sour-cream-coffee-cake-189175.aspx (may not work)