A favorite at our Book Club meetings 1 cup all-purpose flour 1/4 cup granulated sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 beaten egg 1/2 cup sour cream 1/4 cup butter or margarine, melted 1 cup fresh or frozen lightly sweetened raspberries 2 Tbs brown sugar 1/3 cup sliced almonds Almond Icing (see below) Grease bottom and sides of an 8 x 1 1/2 inch round pan. In a large mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture. In another bowl, beat together egg, sour cream and butter. Add egg mixture all at once to flour mix. Stir until just moistened (will be slightly lumpy). Spread 2/3 of the batter into prepared baking pan. Sprinkle with raspberries and brown sugar. Drop remaining batter by spoonfuls on top. Sprinkle with almonds. Bake at 350' for 30 - 35 minutes or until toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan, if desired. Cool about 20 minutes more and drizzle with almond icing. Almond Icing: In a small bowl combine 1/2 cup of sifted powdered sugar, 1 tsp mild and 1/4 tsp almond flavoring. Stir until smooth and drizzle over cake. |
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