INGREDIENTS
1/2 pint
Raspberries, fresh
1
Egg, large
1/3 cup
Raspberry preserves, seedless
2 tsp
Baking powder
1 1/4 cups
Brown sugar, packed light
1 tbsp
Cinnamon
4 1/4 cups
Flour
1/4 cup
Granulated sugar
1 tsp
Salt
2 tbsp
Vanilla
1 tbsp
Canola oil
1/3 cup
Almonds
20 tbsp
Butter, unsalted
3/4 cup
Milk