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Fresh Berry Coffeecake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Indulge in a luscious coffee cake with your choice of juicy raspberries or blackberries. Elevate the flavor by toasting pecans in the oven for 3-5 minutes.
Ingredients:
  • 2 cups fresh raspberries
  • 6 tablespoons brown sugar
  • 2 cups all-purpose flour
  • 0.67 cup white sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup sour cream
  • 0.25 cup butter, melted
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups toasted, chopped pecans
  • 2 teaspoons milk
  • 0.5 teaspoon vanilla extract
  • 0.5 cup confectioners' sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C, and generously spray a 10-inch Bundt cake pan with non-stick cooking spray.
  • Combine raspberries and brown sugar; set aside. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, mix sour cream, butter, and 2 teaspoons of vanilla until creamy. Add eggs one by one. Gently fold in the flour mixture until just combined.
  • In a stunning display, layer 1/2 cup of berries and 1 cup of pecans in the pan, elegantly pouring in half of the batter. Gracefully adorn the remaining berries and pecans, then spread the final layer of batter over the top. Enjoy the symphony of flavors awaiting you in each bite!
  • Preheat the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake bakes, prepare the frosting by mixing 2 teaspoons of milk, 1/2 teaspoon vanilla, and 1/2 cup confectioners' sugar in a small bowl. Let the cake cool for 20 minutes before frosting after removing it from the pan.

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