Name: Fresh Berry Coffeecake
Ingredients: cooking spray; 2 cups fresh raspberries; 6 tablespoons brown sugar; 2 cups all-purpose flour; 0.67 cup white sugar; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 cup sour cream; 0.25 cup butter, melted; 2 teaspoons vanilla extract; 2 eggs; 2 cups toasted, chopped pecans; 2 teaspoons milk; 0.5 cup confectioners' sugar

Ingredients

cooking spray
2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
0.67 cup white sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup sour cream
0.25 cup butter, melted
2 teaspoons vanilla extract
2 eggs
2 cups toasted, chopped pecans
2 teaspoons milk
0.5 cup confectioners' sugar

Steps

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch Bundt pan with cooking spray.
Stir raspberries and brown sugar together; set aside. Mix flour, white sugar, baking powder, baking soda, and salt together in another bowl; set aside.
Beat sour cream, butter, and 2 teaspoons vanilla together in another bowl until light and fluffy. Beat in eggs one at a time until well combined. Stir in flour mixture until just moist for the batter.
Sprinkle 1/2 cup berries and 1 cup pecans in the pan. Pour in 1/2 of the batter. Sprinkle remaining 1 ½ cups berries, and remaining 1 cup pecans in the pan. Spread remaining batter over berries and pecans.
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes.
To make the frosting: Stir milk, remaining 1/2 teaspoon vanilla, and confectioners' sugar together in a bowl. Remove cake from the pan and let cool before frosting.