Fresh Berry Coffeecake

15 ingredients
5 steps

Ingredients

  • 2 cups fresh raspberries
  • 6 tablespoons brown sugar
  • 2 cups all-purpose flour
  • 2/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups toasted, chopped pecans
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup confectioners' sugar

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
  2. 2
    Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
  3. 3
    In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
  4. 4
    Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
  5. 5
    Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.

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