From the kitchen of Stephanie Knewasser.  The sour cream
batter makes a moist dense cake.
In a small bowl, combine:
            1 c raspberries
            3 Tbsp brown sugar
Set aside.
In a large bowl, use a spatula to combine:
             1/2 c sour cream
             2 Tbsp butter, melted
             2 Tbsp milk
             1 tsp vanilla
             1 egg

Add:          1 c flour
             1/3 c sugar
             1/2 tsp baking powder
             1/4 tsp baking soda
             1/8 tsp salt

Grease & flour an 8 in round cake pan.
Spoon 2/3 of batter into pan.
Evenly spoon raspberry mixture over batter.
Spoon remaining batter on top.

Sprinkle 1/4 c sliced almonds over batter (optional).

Bake @ 350, 40 minutes or
until a toothpick comes out clean.
Cool 10 minutes before removing from pan.

Glaze:      1/4 c confectioner sugar
            1 tsp milk
Drizzle over top of cake.
Raspberry Coffee Cake
"To be loved, be lovable."