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jim's raspberry almond coffee cake

rodeo1mom avatar
Recipe by
Carole Davis
@rodeo1mom
Upper Arlington, OH

Another Jim Success. Doubles well He took an old cookie recipe I had from My Mother's Betty Crocker cookbook and here is the result

yield 10 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For jim's raspberry almond coffee cake

  • 1 c
    fresh raspberries
  • 3 Tbsp
    brown sugar
  • 1 c
    flour
  • 1/3 c
    white sugar
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/8 tsp
    salt
  • 1/2 c
    sour cream
  • 2 Tbsp
    butter melted
  • 1 tsp
    vanilla
  • 1 lg
    egg
  • 1/4 c
    sliced almonds
  • GLAZE
  • 1/4 c
    confectioner's sugar
  • 1 tsp
    milk
  • 1/4 tsp
    vanilla

How To Make jim's raspberry almond coffee cake

  • 1
    Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  • 2
    Combine 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.
  • 5
    Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
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