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Fresh Berry Coffeecake

Fresh Berry Coffeecake

Cost $15, save $20

Source: Recommended by CookPal

  • 35 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Berries

    • 🍓 2 cups fresh raspberries

  • Sugars

    • 🟫 6 tablespoons brown sugar
    • 🍬 ⅔ cup white sugar
    • 🍬 ½ cup confectioners' sugar

  • Dry Ingredients

    • 🌾 2 cups all-purpose flour
    • 🧴 1 teaspoon baking powder
    • 🧴 ½ teaspoon baking soda
    • 🧂 ¼ teaspoon salt

  • Wet Ingredients

    • 1 cup sour cream
    • 🧈 ¼ cup butter, melted
    • 2 ½ teaspoons vanilla extract, divided
    • 🥚 2 large eggs
    • 🥛 2 teaspoons milk

  • Nuts

    • 2 cups toasted, chopped pecans

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch Bundt pan with cooking spray.

2

Stir raspberries and brown sugar together; set aside. Mix flour, white sugar, baking powder, baking soda, and salt together in another bowl; set aside.

3

Beat sour cream, butter, and 2 teaspoons vanilla together in another bowl until light and fluffy. Beat in eggs one at a time until well combined. Stir in flour mixture until just moist for the batter.

4

Sprinkle 1/2 cup berries and 1 cup pecans in the pan. Pour in 1/2 of the batter. Sprinkle remaining 1 ½ cups berries, and remaining 1 cup pecans in the pan. Spread remaining batter over berries and pecans.

5

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes.

6

To make the frosting: Stir milk, remaining 1/2 teaspoon vanilla, and confectioners' sugar together in a bowl. Remove cake from the pan and let cool before frosting.

NUTRIENTS

Per 1 serving

🔥

389

Calories

  • 6
    Protein
  • 45
    Carbs
  • 22
    Fats

💡 Toast pecans in the oven for 3 to 5 minutes to enhance their flavor.Use fresh berries for optimal flavor and texture.Ensure the Bundt pan is well-greased to prevent sticking.Let the cake cool completely before applying frosting for a clean finish.