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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Fresh Berry Coffeecake Recipe

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This recipe for Fresh Berry Coffeecake is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh raspberries
6 tablespoons brown sugar
2 cups flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup butter, melted
2 teaspoons vanilla
2 eggs
2 cups chopped pecans
2 teaspoons milk
1/2 teaspoon vanilla
1/2 cup powdered sugar
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
12

 

 

 

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