Fresh Berry Coffeecake

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• 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.