Raspberry Almond Coffee Cake
1 cup fresh strawberries
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
1/2 cup sour cream
3 tablespoons butter, softened
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
In a small bowl, combine strawberries and brown sugar and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients until just moistened.
Spoon 1/2 of the batter onto greased and floured 8" round baking pan. Top with raspberry mixture.
Spoon remaining batter over raspberries; sprinkle with almonds.
Bake at 350 degrees for 25-30 minutes or until toothpick is inserted and comes out clean.
Cool for 10 minutes and transfer cake to wire rack.
Combine the icing ingredients and drizzle over coffee cake. Serve warm.