Rating: 4.5 stars
396 Ratings
  • 5 star values: 281
  • 4 star values: 76
  • 3 star values: 30
  • 2 star values: 7
  • 1 star values: 2

This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat 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.

  • 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 pick 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.

Nutrition Facts

173 calories; protein 2.9g; carbohydrates 25.8g; fat 6.6g; cholesterol 29.8mg; sodium 115.8mg. Full Nutrition
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