Ingredients
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
Preparation
Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
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.
Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
