Fresh Berry Coffeecake Recipe
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Fresh Berry Coffeecake

By: MECHELLE 
"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."

This Kitchen Approved Recipe has an average star rating of 3.9 Rate/Review | Read Reviews (20)

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
1 Hr 10 Min

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Original Recipe Yield 12 servings
 

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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 390 | Total Fat: 22.1g | Cholesterol: 54mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Dec. 23, 2002 by Gayle   view full review
This is a yummy breakfast! It does take a while to cook, but the wait is worth it.
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Apr. 14, 2007 by sarahbrown   view full review
delicious. i added a streusal topping! it was delicious
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Jan. 16, 2008 by DLP   view full review
This recipe was a huge success with my friends! I don't have much luck with coffeecake/muffin...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Dec. 23, 2002 by CONNIE K. GERLACH   view full review
This was very tasty. Next time I would add half the amount of pecans, it was just too many...
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Aug. 3, 2008 by Dana   view full review
Great cake! I used frozen raspberries and didn't put nuts in and it still was very tasty.
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Dec. 23, 2002 by MX5_BABE   view full review
This was very tasty and the consistency was a little gooey, but very good.
The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
Reviewed on Jul. 23, 2009 by cristal   view full review
The batter was too thick. Followed the recipe to the letter and didn't have enough batter to...
The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
Reviewed on Jun. 4, 2008 by Max   view full review
I was disappointed after all the great reviews; I only used one cup of pecans like most people...
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Feb. 12, 2006 by Marc   view full review
This was great! I made it with raspberries for an event and got rave reviews from everyone....
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Dec. 23, 2002 by Wallace   view full review
Very good and moist- nice flavor

 

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