Raspberry Almond Coffeecake

This recipe made the blog because I love raspberries and I love almonds.  Sometimes life is simple.

1 C. fresh raspberries
3 tbsp. brown sugar
1/3 C. sugar
1 C. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 egg
1/2 C. sour cream
3 tbsp. butter, melted
1 tsp. vanilla
1/4 C. sliced almonds

Icing
1/4 C. confectioner's sugar
1 1/2 tsp. 2% milk
1/4 tsp. vanilla

In a bowl, combine raspberries and brown sugar; 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 just until moistened.

Spoon have of the batter into a greased and floured 8-inch round baking pan.  Top with raspberry mixture.  Spoon the remaining batter over raspberries; sprinkle with almonds.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.  Cool 10 minutes before removing from  pan to a wire rack.  In a small bowl, combine icing ingredients.  Drizzle over coffee cake and serve warm.