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| Raspberry Almond Coffeecake |
"This wet, mild cake is "berry" scrumptious as a dessert or for breakfast. Your house will scent simply outstanding at the same time as it is baking and cooling. Recipe doubles properly."
Ingredients :
- 1 cup clean raspberries
- 3 tablespoons brown sugar
- 1 cup all-purpose flour
- 1/three cup white sugar
- half teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup sliced almonds
- 1/four cup sifted confectioners' sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 1H30M |
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- Preheat oven to 350 stages F (175 ranges C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set apart.
- In a massive bowl, integrate flour, sugar, baking soda, baking powder, and salt. Combine bitter cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour combination. Stir simply till moist. Spoon 2/3 of the batter into the organized pan. Spread raspberry combination calmly over the batter. Spoon last batter over raspberry mixture. Top with almonds.
- Bake for 40 mins, or until a timber select inserted in middle comes out smooth. Let cool for 10 minutes on a twine rack.
- Combine confectioners' sugar, milk, and 1/four teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Notes :
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