Berry Coffee Cake*

Above and below:  Coffee Cake with 

BLACKBERRIES (white glaze).

 OR,...

Above and below:  This Coffee Cake made with 

RASPBERRIES and browned butter icing.**

INGREDIENTS for the FILLING:
1 and 1/4 cups frozen fruit (blueberries or blackberries, or raspberries), thawed and well drained.  The frozen raspberries I used were "quite" smoooooshy when they thawed, but I just made sure they were well drained (I then drank that unsweetened juice!).
1/2 cup finely chopped pecans
1/4 cup tablespoons granulated sugar
1 and 1/2 teaspoons ground cinnamon

INGREDIENTS for the CAKE:
2 and 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
...........
1 and 1/4 cups granulated sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
1 container (8 oz) sour cream

INGREDIENTS for the WHITE GLAZE:
1 and 1/2 cups powdered sugar
3 to 4 teaspoons water

DIRECTIONS:

1. Heat oven to 350 degrees F. Grease bottom and side of a bundt pan with shortening; lightly flour. (I used the kind of Pam spray that has flour right in it.)  In the "greasing" process, do not miss the "grooves" in the pan.
2. In small bowl, stir together filling ingredients; set aside.
3. Start the batter:  In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside. 
4. In large bowl, beat 1¼ cups granulated sugar, the butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition.
5. Using a tablespoon, put one-third of the batter into the prepared bundt pan, spreading it out evenly (I left a very slight groove in the batter for the fruit filling). 
6. Spoon one-half of the fruit filling onto the batter (using a teaspoon, I put little dabs of this "filling mixture" near the center of the "ring of batter").
7.  Spoon another one-third of the batter (by tablespoonfuls) over fruit filling-- at this point, I used the tip of a knife to carefully spread this second amount of batter over the fruit; 
8. Add the remaining fruit filling as I just explained above. 
9. Spoon the last one-third batter over filling, covering the last layer of fruit filling as I explained above; finally, carefully smooth the top of the last batter layer.
10. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. (Mine was done in 55 minutes.) Cool 10 minutes; remove from pan to cooling rack (or plate, like I did). Cool completely, about 1 hour and 30 minutes.  (To keep cake really moist ahead of putting the icing on, I put this "still warm" coffee cake in an enclosed "cake carrier" and set it in a very chilly area for overnight--  then, this morning, when I carefully removed the cover, I just wiped off any moisture that had accumulated on the surfaces of the cover-- DONE!)
11. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled coffee cake.

I'm not into having coffee, 

but I surely wouldn't turn 

down a cup of hot cocoa,
 or a glass of cold milk 
to go with either of these!

(Above:  Blackberry version.)

(Above, Raspberry version.)

                                  * Originally, I got this recipe from the Betty Crocker Website.

**DIRECTIONS TO MAKE BROWNED BUTTER GLAZE:

BROWNED BUTTER FROSTING:

Heat ½ (or 1/3?) stick of butter in pan only until golden brown in color (stirring all the while)-- this does NOT take long.  Quickly add about two Tbsp. milk to quickly stop the browning, and then add some SIFTED powdered sugar till you have the amount and consistency of frosting you need. You do not want this to be thick!   It may be necessary to addtiny amounts of more milk to get a smooth texture.   I drizzle this over the bars.  (You have to drizzle this on the cookies quickly before it thickens-- that's why I just line up the baked cookies and go 'back and forth' over their tops.)