Raspberry Pecan Coffee Cake

    Raspberry Pecan Coffee Cake


    27 people made this

    This is a wonderfully moist and tender coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavour.

    Serves: 12 

    • 2 cups fresh raspberries
    • 6 tablespoons brown sugar
    • 2 cups (250g) plain flour
    • 2/3 cup white sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 cup sour cream
    • 65g butter, melted
    • 2 teaspoons vanilla essence
    • 2 eggs
    • 2 cups toasted, chopped pecans
    • 2 teaspoons milk
    • 1/2 teaspoon vanilla essence
    • 1/2 cup icing sugar

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Spray a ring tin with non-stick cooking spray.
    2. Stir together raspberries and brown sugar; set aside. In a separate bowl mix together flour sugar, baking powder, bicarb soda and salt; set aside.
    3. 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.
    4. 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.
    5. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into centre of the cake comes out clean. While cake bakes, mix the icing. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup icing sugar. Remove cake from pan and let cool 20 minutes before icing.

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