Raspberry-Almond Coffee Cake

Makes 8 servings
Prep Time: 20 min
Baking Time: 35 min

Ingredients:

• Coffee Cake Ingredients:
  • 3/4 - cup milk
  • 1/2 - cup butter or margarine, melted
  • 1 - teaspoon vanilla
  • 1/2 - teaspoon almond extract
  • 1 - egg
  • 1 1/4 - cups all-purpose flour
  • 3/4 - cup whole wheat flour
  • 1/2 - cup granulated sugar
  • 2 - teaspoons baking powder
  • 1/2 - teaspoon salt
  • 1 - cup fresh raspberries
  • 1/4 - cup sliced almonds
• Glaze Ingredients:
  • 1/2 - cup powdered sugar
  • 1 - Tablespoon butter or margarine, softened
  • 3 to 4 - teaspoons milk
  • 1/4 - teaspoon almond extract

Directions:

Preheat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour.

1. In medium bowl, beat 3/4 - cup milk, 1/2 cup melted butter, vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended.
2. Stir in flours, granulated sugar, baking powder and salt.
3. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter.
4. Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.
5. To make Glaze: In small bowl, mix 1/2 - cup powdered sugar, 1 - Tablespoon butter or margarine, 3 to 4 - teaspoons milk, and 1/4 - teaspoon almond extract until smooth and thin enough to drizzle.
6. Drizzle glaze over warm coffee cake.

High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

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