….brought to you via our little stove-top boat oven…
Raspberry Almond Coffee Cake
courtesy of Noble Pig
Serves 8
1 cup fresh raspberries
3 Tablespoons brown sugar (I used agave syrup)
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup sour cream (I used zero fat Greek yogurt)
3 Tablespoons butter, melted (I used coconut oil)
1 teaspoon vanilla extract
1/4 cup sliced almonds
1/4 cup confectioners’ sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract
In a bowl, combine raspberries and brown sugar; set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Batter will be dense.
Spoon half the batter into a greased and floured 8 inch round baking pan. (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.) Top with raspberry mixture. Spoon the remaining batter over raspberries. (Again, it will seem like there is not enough batter. Just swirl it around gently, you don’t have to completely cover the raspberries.) Sprinkle with almonds (I did not have sliced almonds as the recipe called for so I just coarsely sliced whole almonds, worked fine.)
Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes before removing from pan. During the cooling time, carefully run a sharp knife around the edges to loosen them.
In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.