Raspberry Sour Cream Coffee Cake

Directions

1. Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).
3. Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
4. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
5. In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.