For this moist and delectable coffee cake, you can use fresh blackberries or raspberries. To fully bring out their taste, I like to roast my nuts in the oven for 3 to 5 minutes.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups fresh raspberries
- 6 tablespoons brown sugar
- 2 cups all-purpose flour
- ⅔ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups toasted, chopped pecans
- 2 teaspoons milk
- ½ teaspoon vanilla extract
- ½ cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
- 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
| Calories | 389 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 182 mg |
| Sugars | 25 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
The cake was good, could have had a little more sweet, 2 c of raspberries was a lot IMO, smelled really good but overall taste was disappointing and I followed instructions to a T.
This turned out delicious! Brought this as a dessert and it was a bg hit. Friends requested the recipe.
Very good taste and consistency as written. The word pour should be changed to something like fold or spread, as batter is more like for muffins. When done & cool, I inverted from bundt pan into a pie plate. Sprinkled with powdered sugar last.
Absolutely delicious! My husband keeps going back for more. Moist and delicious coffee cake ever!
Came out moist! I just used confectioners sugar for a topping.
I made it in my largest brown dish. Doubled icing. Very good.
The best coffee cake recipe… EVER! I followed the recipe to a T, using raspberries and pecans. It was so delicious I made it a second time with blackberries and almonds…YUMMY! The batter is thick but it spreads well over the berries and nuts with the proper tools. The moistness of the cake is wonderful so there is no need to change this recipe.
I had to add some milk as batter was too dry. Don’t think I will make it again as not a fan. The cake wasn’t moist enough to mix in with the nut/berry mixture.so it was in layers. If I were to make it again I would cut back on the nuts & add them & the berries to the cake mixture.
I made this for the first time today, with raspberries from our garden. It’s moist and tasty and I’ll make it again. The reasons I didn’t give it 5 stars; as others have mentioned, the batter wasn’t pourable, I had to add some milk to thin it, and next time I’ll incorporate the berries into the batter, rather than layer them, because layering them results in berry overload in some spots and no berries in others. I also omitted the pecans. Delicious!
Great use of fresh blackberries! I subbed vanilla yogurt for the sour cream, and then only needed to use 1 tsp. of vanilla. Also followed other’s suggestions and only used 1 cup of pecans. I layered mine in reverse order (batter, berries & nuts, batter, berries & nuts) and put it in an 8″ x 11″ pan. I also added a little butter, brown sugar, and flour to the nuts on top to make a crumb topping. Everyone loved it, and it looked great!
I used a mixture of raspberries and blackberries. YUM!
This was an incredible coffee cake. I made it just as it was written and it came out perfect. As one other had mentioned it isn’t pourable but I just spooned the dough onto the fruit and nuts and it turned out lovely. I will definitely add this to my regular cakes :^) Thank you,
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..
I cut this in half for just me my husband..the batter is thick, and obviously does not “pour” so I mixed the berries around with the batter in the pan and spread it to the edge.. I used lemon juice instead of milk for the glaze.. very tasty
The cake had no flavor and the texture did not go well with the fruit.
This coffee cake is tender, moist and not too sweet. The whole family loved it. Easy to make!
The batter was too thick. Followed the recipe to the letter and didn’t have enough batter to finish filling my bundt pan, even after I thinned it a bit.
Ok recipe, but something was off… I used frozen raspberries and walnuts instead of pecans. I didn’t have any particular problems with the consistency or the process, I just didn’t like the taste. Probably won’t make it again.
Great cake! I used frozen raspberries and didn’t put nuts in and it still was very tasty.
All I can say is WOW!! This is the best thing I have ever done with black raspberries, sides jelly of course! I took this to a summer party and it got rave reviews. Even the kids ate it, seeds and all. Thanks, Sherry
Cake is yummy. I wish I would have read the other reviews first. Definitely let the cake cool a little before removing from the pan, mine was a little lopsided. Also, I was glad to see that others stated the batter was thick, I was afraid I did something wrong. Otherwise, I will definitely make it again.