Ingredients:

• 1 cup fresh berries
• 3 tablespoons brown sugar
• 1 cup unbleached flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoons baking soda
• 1/2 cup vanilla yogurt
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1 large egg
• 3 tablespoons toasted sliced almonds
• 1/4 cup vanilla powdered sugar
• 1 teaspoon milk
• 1/4 teaspoon pure vanilla extract

Instructions:

Preheat oven to 350 degrees.

Combine raspberries and brown sugar in a bowl. Set aside.

Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine yogurt, butter, vanilla, and egg in a small bowl; mix well.

Add liquid ingredients to flour mixture, stirring just until moist. Spoon 2/3 of batter into an 8-inch round cake pan coated with cooking spray or lightly buttered; spread evenly. Top with berry mixture. Spoon remaining batter over berry mixture; top with almonds.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack.

Combine powdered sugar, milk and vanilla extract and stir well. Drizzle over cake. Serve warm or at room temperature.

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