For an extra layer of flavor, consider adding a hint of lemon zest to the batter. If you don't have fresh berries on hand, frozen berries can be used. Thaw them slightly and drain any excess liquid before using. Toasting the pecans enhances their nutty flavor and adds a delightful crunch to the coffeecake. Toast them in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned, or in the oven at 350F for the same amount of time. The coffeecake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2 days.
Fresh Berry Coffeecake
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING12 People
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VIEWS108
Indulge in the delightful harmony of tart, juicy berries and the comforting warmth of a tender coffeecake. This recipe features a generous swirl of fresh berries and toasted pecans, crowned with a delicate vanilla glaze – a perfect treat for brunch, dessert, or any moment you crave a touch of homemade goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol50 mg
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Fiber4 g
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Protein6 g
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Saturated Fat6 g
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Sodium182 mg
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Sugar25 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan to ensure easy release. (5 minutes)
02
StepIn a small bowl, gently combine the raspberries and brown sugar. Set aside to allow the berries to macerate slightly, releasing their flavorful juices. (5 minutes)
03
StepIn a large bowl, whisk together the flour, white sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a consistent rise. (3 minutes)
04
StepIn a separate bowl, cream together the sour cream, melted butter, and 2 teaspoons of vanilla extract until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (7 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough coffeecake. (5 minutes)
06
StepSprinkle 1/2 cup of the berry mixture and 1 cup of the toasted pecans evenly across the bottom of the prepared Bundt pan. Pour in half of the batter, then sprinkle the remaining berry mixture and pecans over the batter. Top with the remaining batter, spreading it evenly. (7 minutes)
07
StepBake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the coffeecake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (45 minutes)
08
StepWhile the coffeecake cools, prepare the glaze: In a small bowl, whisk together the milk, remaining 1/2 teaspoon of vanilla extract, and confectioners' sugar until smooth. Once the coffeecake is completely cool, drizzle the glaze evenly over the top. (5 minutes)
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Isadore Haley
Feb 23, 2025The vanilla extract in the frosting balances the tanginess of the berries so well!
Larry Johnston
Nov 2, 2024My cake stuck to the pan! Next time I'll make sure to grease and flour the pan really well.
Gordon Oberbrunner
Oct 25, 2024I added a streusel topping for extra sweetness and texture, and it was a hit!
Derrick Feest
Sep 5, 2024I loved how easy this recipe was to follow. My family devoured the entire cake in one sitting!
Jettie Bartell
Aug 27, 2024This is my new go-to recipe for coffeecake. Thanks for sharing!
America Mueller
Aug 3, 2024I accidentally overbaked mine a little, so keep a close eye on it during the last few minutes of baking.
Maye Buckridge
Jun 18, 2024I substituted blueberries for raspberries and it was still amazing!
Toby Farrell
May 25, 2024The frosting was the perfect finishing touch. Not too sweet, just right.
Lyda Donnelly
May 1, 2024This cake was so moist and delicious! The berries were bursting with flavor, and the pecans added a perfect crunch.