1 cup fresh
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/4 cup sifted confectioners sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
1 Preheat oven to
350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking
raspberries and brown sugar in a bowl. Set aside.
3 In a large bowl,
combine flour, sugar, baking soda, baking powder, and salt. Combine sour
cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour
mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared
pan. Spread raspberry mixture evenly over the batter. Spoon remaining
batter over raspberry mixture. Top with almonds.
4 Bake for 40
minutes, or until a wooden pick inserted in center comes out clean. Let
cool for 10 minutes on a wire rack.
confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle
glaze over cake. Serve warm or at room temperature.
Makes 8 inch round cake