Recipe Details
Ingredients
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1cupfresh raspberries
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3tablespoonsbrown sugar
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1cupall-purpose flour
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⅓cupwhite sugar
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½teaspoonbaking powder
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¼teaspoonbaking soda
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⅛teaspoonsalt
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½cupsour cream
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2tablespoonsbutter, melted
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1teaspoonvanilla extract
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1egg
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¼cupsliced almonds
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¼cupsifted confectioners’ sugar
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1teaspoonmilk
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¼teaspoonvanilla extract
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
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Combine raspberries and brown sugar in a bowl. Set aside.
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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 batter into the prepared pan. Spread raspberry mixture evenly over batter. Spoon remaining batter over raspberry mixture. Top with almonds.
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Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
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Combine confectioners’ sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories173 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 3g |
16% |
| Cholesterol 30mg |
10% |
| Sodium 116mg |
5% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 1g |
5% |
| Total Sugars 15g |
|
| Protein 3g |
6% |
| Vitamin C 3mg |
4% |
| Calcium 45mg |
3% |
| Iron 1mg |
4% |
| Potassium 77mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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