Raspberry Almond Coffeecake

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.