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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:
Read Reviews
(15)
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PREP TIME
15 Min
COOK TIME
35 Min
READY IN
1 Hr 10 Min
SERVINGS
(
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)
Servings
US
METRIC
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
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
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.
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.
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
Reviewed on Dec. 23, 2002 by
Gayle
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Gayle
Dec. 23, 2002
This is a yummy breakfast! It does take a while to cook, but the wait is worth it.
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6 users found this review helpful
This is a yummy breakfast! It does take a while to cook, but the wait is worth it.
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Reviewed on Dec. 23, 2002 by CONNIE K. GERLACH
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CONNIE K. GERLACH
Dec. 23, 2002
This was very tasty. Next time I would add half the amount of pecans, it was just too many for my family. I mixed blackberries and raspberries, very good combo.
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2 users found this review helpful
This was very tasty. Next time I would add half the amount of pecans, it was just too many...
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Reviewed on Aug. 3, 2008 by
Dana
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Dana
Aug. 3, 2008
Great cake! I used frozen raspberries and didn't put nuts in and it still was very tasty.
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1 user found this review helpful
Great cake! I used frozen raspberries and didn't put nuts in and it still was very tasty.
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Reviewed on Jan. 16, 2008 by DLP
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DLP
Jan. 16, 2008
This recipe was a huge success with my friends! I don't have much luck with coffeecake/muffin recipes, but this one came out great! The batter is a bit thick - it doesn't 'pour' - but I didn't have any problems spreading it over the berries. I agree with another member that halfed the amount of pecans....that was plenty. I added a few drops of fresh lemon juice to the icing - it was great!
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1 user found this review helpful
This recipe was a huge success with my friends! I don't have much luck with coffeecake/muffin...
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Reviewed on Apr. 14, 2007 by sarahbrown
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sarahbrown
Apr. 14, 2007
delicious. i added a streusal topping! it was delicious
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1 user found this review helpful
delicious. i added a streusal topping! it was delicious
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Reviewed on Dec. 23, 2002 by Wallace
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Wallace
Dec. 23, 2002
Very good and moist- nice flavor
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1 user found this review helpful
Very good and moist- nice flavor
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Reviewed on Dec. 23, 2002 by MX5_BABE
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MX5_BABE
Dec. 23, 2002
This was very tasty and the consistency was a little gooey, but very good.
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1 user found this review helpful
This was very tasty and the consistency was a little gooey, but very good.
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Reviewed on Dec. 23, 2002 by KJHOLMES
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KJHOLMES
Dec. 23, 2002
Very sweet-good for a brunch. I used all blackberries and toasted walnuts. Everyone liked it. Thanks for the recipe. It was a nice change from plain coffee cake.
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1 user found this review helpful
Very sweet-good for a brunch. I used all blackberries and toasted walnuts. Everyone liked...
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Reviewed on Sep. 25, 2008 by
Gracey
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Gracey
Sep. 25, 2008
Ok recipe, but something was off... I used frozen raspberries and walnuts instead of pecans. I didn't have any particular problems with the consistency or the process, I just didn't like the taste. Probably won't make it again.
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0 users found this review helpful
Ok recipe, but something was off... I used frozen raspberries and walnuts instead of pecans. I...
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Reviewed on Jul. 18, 2008 by
Sherry
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Sherry
Jul. 18, 2008
All I can say is WOW!! This is the