"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Fresh Berry Coffeecake Recipe

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This recipe for Fresh Berry Coffeecake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 16, 2007


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

Preheat oven to 350. 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:




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