This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
| Prep Time: | 30m |
| Cook Time: | 1h |
| Ready in: | 1h 30m |
| Yield: | 8 inch round cake |
| Ingredients | |
| 1 cup fresh raspberries 3 tablespoons brown sugar 1 cup all-purpose flour 1/3 cup white sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup sour cream 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 egg 1/4 cup sliced almonds 1/4 cup sifted confectioners' sugar 1 teaspoon milk 1/4 teaspoon vanilla extract | |
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- 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 the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
| Nutrition Information Servings Per Recipe: 10 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 173 cal | Total Fat: | 6.6 g | Cholesterol: | 33 mg | |||
| Sodium: | 123 mg | Carbohydrates: | 25.9 g | Fiber: | 1.4 g | |||
| Protein: | 2.9 g | |||||||
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