Fresh Berry Coffeecake Recipe

Ingredients
<br>- 2 cups fresh raspberries
<br>- 6 tablespoons brown sugar
<br>- 2 cups all-purpose flour
<br>- ⅔ cup white sugar
<br>- 1 teaspoon baking powder
<br>- ½ teaspoon baking soda
<br>- ¼ teaspoon salt
<br>- 1 cup sour cream
<br>- ¼ cup butter, melted
<br>- 2 teaspoons vanilla extract
<br>- 2  eggs
<br>- 2 cups toasted, chopped pecans
<br>- 2 teaspoons milk
<br>- ½ teaspoon vanilla extract
<br>- ½ cup confectioners' sugar
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
<br>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.
<br>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.
<br>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.
<br>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.
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Ingredients
- 2 cups fresh raspberries
- 6 tablespoons brown sugar
- 2 cups all-purpose flour
- ⅔ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups toasted, chopped pecans
- 2 teaspoons milk
- ½ teaspoon vanilla extract
- ½ cup confectioners' sugar

Directions
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.

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