Preheat oven to 350º. Spray 10 inch bundt cake pan with cooking spray.
Stir together raspberries and brown sugar; set aside.
In bowl, mix together flour, sugar, baking powder, baking soda, and salt; set aside.
In bowl, cream together sour cream, butter & 2 teaspoons vanilla. Beat in eggs. Stir in flour mixture until moist.
Sprinkle 1/2 cup berries and 1 cup pecans in pan, pour in 1/2 of batter. Add remaining berries and pecans. Spread remaining batter over berries.
Bake for 35-40 minutes.
While coffeecake bakes, mix the frosting.
In bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup powdered sugar.
Remove cake from pan and let cool 20 minutes before frosting.