Fresh Berry Coffeecake

Fresh Berry Coffeecake

24
MECHELLE 0

"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."

Ingredients

1 h 10 m servings 390 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

24
  1. 27 Ratings

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Most helpful

This is a yummy breakfast! It does take a while to cook, but the wait is worth it.

Most helpful critical

I was disappointed after all the great reviews; I only used one cup of pecans like most people said and I love pecans but I thought it was too crunchy. My husband on the other had is eating the ...

This is a yummy breakfast! It does take a while to cook, but the wait is worth it.

delicious. i added a streusal topping! it was delicious

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...

I was disappointed after all the great reviews; I only used one cup of pecans like most people said and I love pecans but I thought it was too crunchy. My husband on the other had is eating the ...

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.

DO NOT USE 2 CUPS OF FROZEN RASPBERRIES as it makes it too wet . My mistake for sure. Also the batter is way too thick it's like a thick muffin batter. Next time I will certainly thin it down wi...

Great cake! I used frozen raspberries and didn't put nuts in and it still was very tasty.

This was very tasty and the consistency was a little gooey, but very good.

I cut this in half for just me my husband..the batter is thick, and obviously does not "pour" so I mixed the berries around with the batter in the pan and spread it to the edge.. I used lemon ju...