Raspberry Breakfast Cake

3/4cup sugar
1/2cup margarine or butter, softened
1/3cup (1 small) mashed ripe banana
1/4cup milk
1/4cup sour cream
1teaspoon almond extract
2cups all-purpose flour
1 1/2teaspoons baking powder
1 1/2cups fresh or frozen raspberries, thawed, drained
1cup powdered sugar
1/4cup margarine or butter, softened
1to 2 teaspoons lemon juice
1. Heat oven to 350°F. Grease and flour 9-inch square pan. In large bowl, combine sugar, 1/2 cup margarine, eggs and banana; beat until light and fluffy. Add milk, sour cream and almond extract; beat until well blended.
2. Add flour and baking powder; stir just until dry ingredients are moistened. Pour half of batter into greased and floured pan. Sprinkle raspberries over batter. Pour remaining batter over raspberries.
3. Bake at 350°F. for 50 to 55 minutes or until top is deep golden brown. Cool 20 minutes.
4. Meanwhile, in small bowl, combine powdered sugar and 1/4 cup margarine; beat until well blended. Add enough lemon juice for desired spreading consistency. Spread over warm cake. Serve warm.

From: www.pillsbury.com