Raspberry Almond Coffeecake

I am so glad that half the week is over since I am ready for the weekend.....I'm having one of those loooong weeks at work? Know the kind I mean? The ones that just drag on and on....Ugh. Sometimes I think I just need a change. I wouldn't want to stay home full time since I enjoy working but when your job becomes a drag even part time then maybe it's time for a change. We'll see. Things where I work seem to change from week to week so we'll see what next week brings. In the meantime I bring you this coffeecake! This was absolutely delicious as long as you didn't eat the almonds! As I mentioned in my last post I didn't realize the almonds were stale and take it from me - stale almonds can ruin a cake! From now on I keep them in the freezer. Cheryl had commented that they stay fresh that way. Now that I know this that is where they'll be! Anyhow, I still enjoyed what I could of the cake and just sliced the top away. Since it was filled with raspberries it still held on to its taste. So easy to make. I found this at Allrecipes. I have made so many recipes from that site that when one of theirs gets 4 stars and tons of rave reviews I know I can trust it.

1 cup fresh raspberries

3 tablespoons brown sugar

1 cup all purpose flour

1/3 cup white sugar

1/2 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

1/4 cup sifted confectioners' sugar

1 teaspoon milk

1/4 teaspoon vanilla extract

Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with cooking spray.

Combine raspberries and brown sugar in a bowl. Set aside.

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.

Bake for 40 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

Combine confectioners' sugar, milk and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.