I'm Back!

​I am recovering from a total Right shoulder replacement, I am so right handed so pretty put a halt to most of my activities! Now at last I am going to PT not in a sling and although slow I feel hope, Pa Lloyd stepped up to the plate big time for which I am very grateful.
 
I think my favorite berry is raspberries, as luck would have it our next door neighbors have raspberry bushes and have shared some with us. The recipe I am sharing with you today can be doubled to use a 9x13 pan but we like the small size that is a better fit for the two of us!
 
Raspberry Almond  Coffee Cake

1 cup fresh raspberries
3 Tablespoons brown sugar
1 cup all purpose four
1/3 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 cup sour cream
3 Tablespoons butter. melted
1 tsp. vanilla extract
1/4 cup almonds
 
Icing:
1/4 cup confectioners’ sugar
1 1/2 tsp. milk
1/4 tsp. vanilla
 
In a small bowl, combine raspberries and brown sugar, set aside.
 
In a large bowl combine the flour, sugar, baking powder, baking soda, salt. In a small bowl whisk the egg, sour cream, butter and vanilla. Stir into the dry ingredients just until moistened. Spoon half of the batter into a greased 8 inch round baking pan. Top with raspberry mixture, spoon the remaining batter over raspberries; then sprinkle with almonds. Bake at 350 degrees for 25-30 minutes or until a tooth pick inserted  near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the icing ingredients, drizzle over coffee cake. Serve warm.
 
Have a great week and stay safe!