• 1/2  cup

  butter or margarine, melted

  see savings

  
• 3/4  cup

  milk

  see savings

  
• 1  teaspoon

  vanilla

  see savings

  
• 1  

  egg

  see savings

  
• 2  cups

  Gold Medal® all-purpose flour

  see savings

  
• 1/2  cup

  granulated sugar

  see savings

  
• 2  teaspoons

  baking powder

  see savings

  
• 1/2  teaspoon

  salt

  see savings

  
• 1  cup

  fresh raspberries

  see savings

  

• 1/2  cup

  powdered sugar

  see savings

  
• 1  tablespoon

  butter or margarine, softened

  see savings

  
• 2 to 3  teaspoons

  water

  see savings

  
• 1/4  teaspoon

  almond extract

  see savings

  

1.

Heat oven to 400 degrees F. Spray 9- or 8-inch square pan with baking spray with flour.

2.

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.

3.

Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.

4.

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Tip:

High Altitude (3500-6500 ft): Do not use 8-inch pan.

Nutrition information