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Categories:
flour granulated sugar baking powder baking soda egg butter raspberries brown sugar almonds powdered sugar milk almond extract
Viewed: 42 - Published at: 10 years agoIngredients
- 1 cup flour
- 1/4 cup granulated sugar
- 1 tsp. CALUMET Baking Powder
- 1/4 tsp. baking soda
- 1 egg
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup butter, melted
- 1 cup raspberries
- 2 Tbsp. brown sugar
- 1/3 cup PLANTERS Sliced Almonds
- 1/2 cup powdered sugar
- 2 tsp. milk, divided
- 1/4 tsp. almond extract
Method
- Heat oven to 350 degrees F.
- Mix first 4 ingredients in large bowl.
- Whisk egg, sour cream and butter in another bowl until blended.
- Add to flour mixture.
- Stir just until moistened.
- (Batter will be lumpy.)
- Pour 2/3 of the batter into 8-inch round baking pan sprayed with cooking spray.
- Sprinkle with berries and brown sugar.
- Top with tablespoonfuls of remaining batter.
- Sprinkle with nuts.
- Bake 30 to 35 min.
- or until a toothpick inserted in center comes out clean.
- Cool in pan 10 min.
- Remove from pan to wire rack.
- Cool 20 min.
- Mix powdered sugar, 1 tsp.
- milk and extract.
- Add remaining milk, 1/2 tsp.
- at a time, until glaze is thin enough to drizzle.
- Drizzle over cake.
- Serve warm or at room temperature.
