Blackberry Raspberry Coffee Cake Muffins Recipes

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FRESH BERRY COFFEECAKE



Fresh Berry Coffeecake image

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.

Provided by MECHELLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 44.6 g, Cholesterol 49.6 mg, Fat 22.1 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 182.4 mg, Sugar 24.5 g

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