March & April sure came in like a lion! They say if you can wear sandals one day and snow boots the next, you may live in Ohio. We had quite a bit of snow April 7th and the kids had no school, needless to say, my son was elated!

With April here already and Spring weather hopefully right around the corner, browsing through the produce section of my grocery store, I'm always drawn to the fresh fruit of the season, there's a few I just couldn't pass by; one of them being fresh raspberries, so I picked up a few containers.

I had a party to go to Saturday night and wanted to use some of the fresh raspberries. I came across a recipe on the Taste Of  Home website and thought I'd give it a try. I took the picture above to show how mine turned out. It not only looked delicious but was a big hit at the party, there weren't any leftovers, so I thought I'd share.

RASPBERRY SOUR CREAM COFFEE CAKE

Ingredients:

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
2/3 cup sour cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds

Icing:
1/4 cup confectioners' sugar
1 1/2 teaspoons 2% milk
1/4 teaspoon vanilla extract
Additional raspberries, optional

Directions:  Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.

In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).

Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.

Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries. Yield: 8 servings. ENJOY!