Hi manyhats :-) I found these three recipes on the internet. They all sound yummy but I haven't tried any of them. I hope that one of them will appeal to you and turn out well for you.

Fresh Berry Coffeecake

2 cups fresh raspberries
6 Tbsp. brown sugar
2 cups all-purpose flour
2/3 cup white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
1/4 cup butter, melted
2 tsp. vanilla extract
2 eggs
2 cups toasted, chopped pecans
2 tsp. milk
1/2 tsp. vanilla extract
1/2 cup confectioners' sugar

Preheat oven to 350F. Spray a 10 inch Bundt cake pan with non-stick cooking spray.

Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.

In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.

Sprinkle 1/2 cup of berries and 1 cup 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.

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 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.

Captain's Raspberry Almond Coffee Cake
from Ship's Knees Inn Bed and Breakfast, East Orleans, MA.

Ingredients for Topping:
6 Tablespoons all purpose flour
6 Tablespoons sugar
2 to 3 Tablespoons coarsely ground, roasted almonds
4 Tablespoons butter

Ingredients for Coffee Cake:
2 cups all purpose flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen raspberries
1/2 cup chopped roasted almonds
2 eggs
1/3 cup orange juice
4 Tablespoons butter, melted
3/4 cup buttermilk

In a small bowl, combine flour, sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Set aside.

Heat oven to 375 degrees. Grease and flour a 9-inch tube pan. Set aside.

In a large bowl, combine the dry ingredients. Mix well.

Beat eggs in a medium bowl. Stir in juice, cooled along with melted butter and buttermilk. Add dry ingredients along with raspberries and almonds. Stir just until dry ingredients are moistened - do not overmix. Spoon batter into prepared pan; sprinkle with topping.

Bake for 35 to 40 minutes or until top springs back when gently touched. Cool 10 to 15 minutes; remove from pan. Serve warm or cool.

Serves: 12

Raspberry Overnight Coffeecake
from Old Saw Mill Lodge Bed and Breakfast, Pescadero, CA

2/3 cup butter or margarine
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 3/4 cups flour
3/4 cup oatmeal (regular or quick-cooking)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk (or 1 Tablespoon white vinegar plus milk to make 1 cup)
1 cup washed and drained fresh raspberries

Topping:
1/2 cup brown sugar
1/2 cup walnuts or pecans, chopped
1 teaspoon cinnamon

Cream butter and sugars in large bowl with electric mixer at medium speed; add eggs one at a time until thoroughly combined.

Mix all dry ingredients in separate bowl; add to creamed mixture, alternating with buttermilk. Gently fold raspberries into batter and spread into a greased 9 x 13-inch pan.

Combine topping ingredients and sprinkle over batter. Cover with plastic wrap and refrigerate overnight.

Bake for 45 to 50 minutes at 350 degrees.