1 cup fresh berries
3 tablespoons brown sugar
1 cup unbleached flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoons baking soda
1/2 cup vanilla yogurt
2 tablespoons butter, melted
1 teaspoon Rain’s Choice Pure Vanilla Extract
1 large egg
3 tablespoons toasted sliced almonds
1/4 cup vanilla powdered sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees.
1 8-inch round cake pan lightly oiled or buttered;
Combine raspberries and brown sugar in a bowl. Set aside.
Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine yogurt, butter, vanilla, and egg in a small bowl; mix well.
Add liquid ingredients to flour mixture, stirring just until moist. Spoon 2/3 of batter into an spread evenly. Top with berry mixture. Spoon remaining batter over berry mixture; top with almonds.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack.
Combine powdered sugar, milk and vanilla extract and stir well. Drizzle over cake. Serve warm or at room temperature.
If you’re serving this cake a day after making it, warm it up slightly; it accentuates the fruit.