I am sure you noticed I have been tinkering with the design. Hopefully I will finalize in the next day or so. The upgraded site will be mobile friendly, so you can find your favorite AIK recipes from the road. I looked to see if I had a better picture of this cake. Trust me it was super yummy but my frosting ended up a bit thick and I was rushing to bring it with to my small group. It has fresh blackberries, brown sugar and glazed. The yogurt makes the cake super moist.
This is short today but I wanted to share this with you! Also, the winner of the Zoku Pops is Donna Cairns. Donna please send me your info and I will send the pops out! Enjoy!
Brown Sugar Raspberry Coffee Cake
- 2 cups fresh berries
- 6 tablespoons brown sugar
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup greek yogurt
- 1/4 cup butter melted
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups toasted chopped pecans
- 2 teaspoons cream
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners' sugar
Preheat oven to 350 degrees. Spray a 10 inch Bundt cake pan with oil. Sprinkle berries and brown sugar around the bottom of the pan.
Mix together flour, brown sugar, baking powder, baking soda and salt.
Cream yogurt with butter and vanilla. Add in eggs and mix until blended. Slowly add dry ingredients until smooth. Stir in pecans. Pour the batter over the berries.
Bake for 40 minutes, or until toothpick comes out clean. Let the cake cool.
Mix cream, vanilla and confectioners sugar together. Pour over cake and serve.