I found this in the April/May issue of Taste of Home. Having spent 8 days in the South...I have become aware of the fact that fruit is starting to improve. Winter fruits are not my favorites. No one was happier than me when the "experts" decided that berries were super foods. You'd be hard pressed to find a berry that I do not like.
1 C. fresh raspberries
3 tbsp. brown sugar
1 C, all purpose flour
1/3 C. sugar
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
In a small bowl. mix together raspberries and brown sugar.
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 in dry ingredients until just moistened. Spoon half of the batter into a greased and floured 8 inch round pan. Top with raspberry mixture. Spoon 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 for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine the icing ingredients; drizzle over coffeecake. Serve warm.
1 piece = 226 calories, 9g. fat, 48mg. cholesterol, 148mg. sodium, 32g. carbohydrates, 2g. fiber, 4g. protein.
Subscribe to:
Post Comments (Atom)
Sesame Ginger Chicken Lettuce Wraps
I am adding this recipe even though it has maple syrup in it. I am not a fan of maple syrup. I find it to be sickeningly sweet. I may ad...
-
One of my coworkers made caprese salad for our Christmas potluck a couple of weeks ago and the flavors were so vibrant, it tasted like summe...
-
I found this in Simple and Delicious. It's something that could be made pretty quickly and it appears to be very hearty. I am sad to s...
-
Chris and I LOVE BBQ. We spent a few days in North Carolina a couple of years ago and got lost a couple of times in search of great BBQ. W...
No comments:
Post a Comment