1–1/2 cups fresh raspberries or other bush berries or,
1–1/2 cups frozen raspberries without sugar
1/3 cup brown sugar
1 cup unbleached flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup yogurt
2 tablespoons butter, melted
1 teaspoon Rain’s Choice pure Vanilla Extract
1 large egg
3–4 tablespoons toasted sliced almonds
1/4 cup powdered sugar
1 teaspoon milk
1/4 teaspoon Rain’s Choice pure Vanilla Extract
1 8-ounce cake pan coated with cooking spray or lightly buttered
Preheat oven to 350 degrees F.
Combine raspberries and brown sugar in a bowl. Lightly flatten them with the back of a spoon then set aside.
Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine yogurt, butter, vanilla, and egg in a small bowl and mix well.
Add the liquid ingredients to the flour mixture, stirring just until moist and blended.
Spoon 2/3 of batter into cake pan; spread evenly. Top with berry mixture, making sure to spread the berries evenly over the entire cake. Smash them little more if necessary. Spoon the remaining batter over berry mixture, then top the batter with almonds.
Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack.
Icing: Combine powdered sugar, milk and vanilla extract in a small bowl and stir well. Drizzle over the cake. Serve warm or at room temperature. Envision spring!!