Hi there, just stopping by to share a quick super easy recipe with you today. I was looking for a light summer dessert recipe and found this “berry” delicious recipe on allrecipes.com. It’s similar to a berry crumble and just as delicious.
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
1/4 cup sifted confectioners’ sugar
1 tsp. milk
1/4 tsp. vanilla extract
Preheat oven to 350 degrees. Spray an 8 inch round cake pan with cooking spray.
Combine raspberries and brown sugar in a bowl. Set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter, 1 tsp. vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
Combine confectioners’ sugar, milk, and 1/4 tsp. vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
I added a dollop of Cool Whip on top of my moist and delicious cake for extra goodness. By the way, you can also double the recipe and bake it in a Bundt pan. For the two of us this single recipe is perfect.