You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.

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  • Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.

  • In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.

  • Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.

  • Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.

Nutrition Facts

389 calories; protein 5.7g; carbohydrates 44.6g; fat 22.1g; cholesterol 49.6mg; sodium 182.4mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2002
This is a yummy breakfast! It does take a while to cook but the wait is worth it. Read More
(11)

Most helpful critical review

Rating: 3 stars
06/05/2008
I was disappointed after all the great reviews; I only used one cup of pecans like most people said and I love pecans but I thought it was too crunchy. My husband on the other had is eating the cake right now and thinks it is "great". I did add a chocolate glaze rather than the plain vanilla one. It also took longer to bake than the recipe said.Next time I will only put nuts in the bottom of the pan to come out on the top of the cake and perhaps that will work better for me. Read More
(4)
36 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/23/2002
This is a yummy breakfast! It does take a while to cook but the wait is worth it. Read More
(11)
Rating: 5 stars
04/14/2007
delicious. i added a streusal topping! it was delicious Read More
(7)
Rating: 5 stars
01/16/2008
This recipe was a huge success with my friends! I don't have much luck with coffeecake/muffin recipes but this one came out great! The batter is a bit thick - it doesn't 'pour' - but I didn't have any problems spreading it over the berries. I agree with another member that halfed the amount of pecans....that was plenty. I added a few drops of fresh lemon juice to the icing - it was great! Read More
(5)
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Rating: 3 stars
06/04/2008
I was disappointed after all the great reviews; I only used one cup of pecans like most people said and I love pecans but I thought it was too crunchy. My husband on the other had is eating the cake right now and thinks it is "great". I did add a chocolate glaze rather than the plain vanilla one. It also took longer to bake than the recipe said.Next time I will only put nuts in the bottom of the pan to come out on the top of the cake and perhaps that will work better for me. Read More
(4)
Rating: 4 stars
12/23/2002
This was very tasty. Next time I would add half the amount of pecans it was just too many for my family. I mixed blackberries and raspberries very good combo. Read More
(4)
Rating: 3 stars
12/23/2002
Very sweet-good for a brunch. I used all blackberries and toasted walnuts. Everyone liked it. Thanks for the recipe. It was a nice change from plain coffee cake. Read More
(3)
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Rating: 4 stars
12/23/2002
This was very tasty and the consistency was a little gooey but very good. Read More
(3)
Rating: 5 stars
08/03/2008
Great cake! I used frozen raspberries and didn't put nuts in and it still was very tasty. Read More
(3)
Rating: 3 stars
02/05/2012
DO NOT USE 2 CUPS OF FROZEN RASPBERRIES as it makes it too wet. My mistake for sure. Also the batter is way too thick it's like a thick muffin batter. Next time I will certainly thin it down with a bit of milk. Taste was very good....I wound up with raspberry floating cake lol....again my fault.. Read More
(3)
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