Fresh Raspberry Coffee Cake

 

1/2

cup butter or margarine, melted

3/4

cup milk

1

teaspoon vanilla

1

egg

2

cups Gold Medal® all-purpose flour

1/2

cup granulated sugar

2

teaspoons baking powder

1/2

teaspoon salt

1

cup fresh raspberries

1/2

cup powdered sugar

1

tablespoon butter or margarine, softened

2

to 3 teaspoons water

1/4

teaspoon almond extract

• 1 Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
• 2 In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
• 3 Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
• 4 In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.