Fresh Berry Coffeecake

You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 389 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• ½ cup confectioners' sugar
• 1 cup sour cream
• 2 teaspoons milk
• ¼ cup butter, melted
• 6 tablespoons brown sugar
• 2 cups fresh raspberries
• .666 cup white sugar
• 2 cups toasted, chopped pecans

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.