Ingredients
1 cup fresh raspberries3 tablespoons brown sugar1 cup all-purpose flour1/3 cup sugar1/2 teaspoon baking powder1/4 teaspoon baking soda1/8 teaspoon salt1 large egg, room temperature2/3 cup sour cream3 tablespoons butter, melted1 teaspoon vanilla extract1/4 cup sliced almondsICING:1/4 cup confectioners’ sugar1-1/2 teaspoons 2% milk1/4 teaspoon vanilla extractAdditional raspberries, optional
Preparation
Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.
In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).
Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
In a small bowl, mix confectioners’ sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.
