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| 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 Gold Medal® all-purpose flour |
| 3/4 | cup Gold Medal® 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 |
|
| 1/2 | cup powdered sugar |
| 1 | tablespoon butter or margarine, softened |
| 3 | to 4 teaspoons milk |
| 1/4 | teaspoon almond extract |
| 1. | Heat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour. |
| 2. | In medium bowl, beat 3/4 cup milk, 1/2 cup melted butter, the vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended. Stir in flours, granulated sugar, baking powder and salt. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter. |
| 3. | Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes. |
| 4. | In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. |
| Bake 35 to 40 minutes. |
|
| Make this coffee cake with fresh blackberries or blueberries instead of the raspberries. |
Nutrition Information:
360 ( 140); 16g ( 9g, 1/2g); 65mg; 380mg; 47g ( 3g, 22g); 6g 10%; 4%; 10%; 10% 2 ; 1 ; 0 ; 3 3