Oh my goodness - Raspberry Coffee Cake!
Try it, you're going to love it. Easy to make...and the fresh summer berries with the lemon zest drizzle make this an outstanding breakfast edible!
1 ¼ cups frozen (thawed and well drained) blackberries (or any berry you like)
½ cup finely chopped pecans
3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
2 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 ¼ cups granulated sugar
1 cup butter, softened
1 teaspoon vanilla
1 container (8 ounces) sour cream
Powdered Sugar Lemony Glaze
1 ½ cups powdered sugar
3 to 4 teaspoons water
1 tablespoons lemon zest
1 Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
2 In small bowl, mix all Blackberry Filling ingredients; set aside.
3 In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4 Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
5 Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
6 Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
Enjoy!! Look at these extra tips below.
Dripping with the juicy, sweet flavor of blackberries, this glorious coffee cake is a great make-ahead treat. Wrap it tightly, and tuck it away in your freezer for up to 2 months to serve when unexpected guests drop by.
For an extra-nutty crunch, sprinkle some chopped toasted pecans over the glazed cake.