Fresh raspberries play a starring role in this appealing coffee cake. Baked in an 8" round pan, it will make 8 servings. For a larger group double the recipe and bake in a 9" x 13" pan. Based on a recipe in Taste of Home Magazine.
Preheat oven to 350 degrees F. Grease and flour an 8" round baking pan.
In small bowl combine 1 cup raspberries and brown sugar; set aside. In large bowl combine flour, 1/3 cup sugar, baking powder, baking soda and salt.
In smaller bowl beat the egg, then whisk in sour cream, butter and vanilla. Stir into dry ingredients just until moistened. (NOTE: Batter will be stiff, but needs to be soft enough to spread in pan. It should NOT be a batter that can pour. If batter is too stiff add a little bit of milk.)
Spoon half the batter into prepared pan and spread to fill the bottom. Top with raspberry mixture.
Spoon remaining batter over top of raspberries, spreading to cover. Sprinkle top with almonds.
Bake 25-30 minutes or until a toothpick tests done in center and top is lightly golden brown.
Remove from oven and cool 10 minutes on wire rack. Remove cake from pan.
In small bowl combine icing ingredients; drizzle over coffee cake. Serve warm, with optional fresh raspberries for garnish.