Raspberry coffee cake has tender vanilla cake surrounding juicy fresh raspberries and is topped with a bright lemon glaze.
Preheat the oven to 350 degrees and prepare a 9 inch round cake pan with nonstick baking spray with flour. Or grease and flour.
Toss the raspberries with brown sugar and set aside.
In a small mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Lightly stir to combine. Add to this, the egg, sour cream, butter and vanilla. Mix by hand 1-2 minutes until well combined and smooth.
Spread about 1/2 of the cake batter in the bottom of the pan. Sprinkle the raspberries and sugar evenly over the batter. Then drop the remaining batter by the spoonful over the top of the berries.
Bake at 350 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes and then remove from the pan.
In a small bowl, whisk together the lemon juice and powdered sugar. Drizzle over the cake and serve.