Raspberry Coffeecake

I'm busy thinking about this wonderful coffeecake... which I didn't get a bite of. My aunt called on Saturday and wondered if one of us girls could make her a coffeecake for her Sunday school class tomorrow. I said I would make it for her. I didn't even sneak a bite because I wanted the coffeecake to be mostly presentable :)

Ingredients:

2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
4 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
2 eggs, beaten
cooking spray
sliced almonds (I didn't use these because I don't like nuts. Not that I was going to get any anyway...)

Glaze Ingredients:

1/2 cup sifted confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract

Directions:

Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Make a well in the flour mixture and add sour cream, butter or margarine, 2 teaspoon vanilla, and 2 eggs. Stir just until moist. Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray. Spread raspberry mixture evenly over the batter. Spoon remaining batter into pan. Top with almonds (Again, I didn't do that). Bake for 40 minutes in a 350 degree oven, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Invert onto a serving tray. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake.

I can't rave about how good this coffeecake tastes (Though I have no doubt that it did), so I'll just post a picture and hope that it will satisfy you :)


If you make this, be sure to leave me a comment to tell me how it tasted! Have a great day!