Fresh Berry Coffeecake

Fresh Berry Coffeecake

23 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 10 m
MECHELLE
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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.

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Reviews (23)

Rate This Recipe
Gayle
11

Gayle

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

sarahbrown
6

sarahbrown

delicious. i added a streusal topping! it was delicious

DLP
5

DLP

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 have any problems spreading it over the berries. I agree with another member that halfed the amount of pecans....that was plenty. I added a few drops of fresh lemon juice to the icing - it was great!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 390 cal
  • 19%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 44.6 g
  • 14%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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