Allrecipes pointed me to this heavenly treat. It's the perfect blend of sweet-tartness, light and refreshing, and easy to make. Which is good, because I'll be making it again.
What you'll need:
1 cup fresh raspberries
3 TBSP brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
2 TBSP butter, melted
1 tsp vanilla extract
1/4 cup sliced almonds
For the glaze:
1/4 cup sifted confectioners' sugar
1 tsp milk
1/4 tsp vanilla extract
Preheat oven to 350°F/175°C. Spray an 8inch round cake pan with cooking spray.
Combine raspberries and brown sugar in a small bowl and set aside.
In a large bowl mix flour, sugar, baking powder, baking soda and salt. In a separate bowl mix the sour cream, melted butter, vanilla extract and egg. Add to the flour mixture. Stir until just moist.
Spoon 2/3 of the batter into the prepared pan and spread over the bottom. Add the raspberry mixture over top. Spoon the remaining batter mixture over the raspberries. Top with almonds.
Bake for 35-40 minutes or until a toothpick comes out clean. Combine the glaze mixture and drizzle over the cake.
Have you tried any tasty recipes lately? I'd love if you shared a link in the comment section below. And a big "Thank you!" to those who recommended healthy spinach and cabbage recipes to me through Twitter (MichaelaRae). My health kick lives on!!