Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch Bundt pan with cooking spray.
2. 2 Stir raspberries and brown sugar together; set aside. Mix flour, white sugar, baking powder, baking soda, and salt together in another bowl; set aside.
3. 3 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.
4. 4 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.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes.
6. 6 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.

Nutrition per serving