Fresh Berry Coffeecake

Fresh berry coffeecake recipes like this can use fresh raspberries or blackberries for a tender and delicious treat. Toast the pecans for more flavor.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 389 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch Bundt pan with cooking spray.

Step 2

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes.

Step 3

Stir raspberries and brown sugar together; set aside. Mix flour, white sugar, baking powder, baking soda, and salt together in another bowl; set aside.

Step 4

Beat sour cream, butter, and 2 teaspoons vanilla together in another bowl until light and fluffy. Beat in eggs one at a time until well combined. Stir in flour mixture until just moist for the batter.

Step 5

Sprinkle 1/2 cup berries and 1 cup pecans in the pan. Pour in 1/2 of the batter. Sprinkle remaining 1 ½ cups berries, and remaining 1 cup pecans in the pan. Spread remaining batter over berries and pecans.

Step 6

To make the frosting: Stir milk, remaining 1/2 teaspoon vanilla, and confectioners' sugar together in a bowl. Remove cake from the pan and let cool before frosting.