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Fresh Berry Coffeecake

SUBMITTED BY: MECHELLE PHOTO BY: Gracey

"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."
RECIPE RATING:
The reviewer gave this recipe 16 stars. This recipe average a 4.3 star rating.
Read Reviews (15)
PREP TIME  15 Min
COOK TIME  35 Min
READY IN  1 Hr 10 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by Gayle
This is a yummy breakfast! It does take a while to cook, but the wait is worth it. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by CONNIE K. GERLACH
This was very tasty. Next time I would add half the amount of pecans, it was just too many... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2008 by Dana
Great cake! I used frozen raspberries and didn't put nuts in and it still was very tasty. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2008 by DLP
This recipe was a huge success with my friends! I don't have much luck with coffeecake/muffin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2007 by sarahbrown
delicious. i added a streusal topping! it was delicious MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by Wallace
Very good and moist- nice flavor MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by MX5_BABE
This was very tasty and the consistency was a little gooey, but very good. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by KJHOLMES
Very sweet-good for a brunch. I used all blackberries and toasted walnuts. Everyone liked... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2008 by Gracey
Ok recipe, but something was off... I used frozen raspberries and walnuts instead of pecans. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2008 by Sherry