Tuesday, August 4, 2009

Fresh Raspberry Breakfast Cake

2 C fresh raspberries
6 T brown sugar
2 C flour
2/3 C white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sour cream
1/4 C butter,melted
2 tsp vanilla extract
2 eggs
2 C toasted, chopped pecans

2 tsp milk
1/2 tsp vanilla extract
1/2 C confectioners'sugar

1. Preheat oven to 350 degrees. Spray a 10 inch bundt cake pan with cooking spray.
2. Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour, sugar, baking powder, baking soda and salt; set aside.
3. In a third bowl, cream together sour cream, butter and 2 tsp vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
4. Sprinkle 1/2 C of berries and 1 C 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 center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 tsp milk, 1/2 tsp vanilla, and 1/2 C confectioners' sugar. Let cake cool for 10 minutes then remove cake from pan and let cool an additional 20 minutes before frosting.

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