Dark Chocolate Raspberry Coffee Cake Recipe

Preheat the oven to 350 degrees F. Spray a 9-inch baking pan with nonstick spray.

Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Fold in the almonds. Set aside.

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for about 1 to 2 minutes until combined and creamy. Scrape down the sides and up the bottom of the bowl as needed.

Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk.

Finally, add the chocolate chips. Beat on low until everything is combined, and avoid over-mixing. Using a large spoon or rubber spatula, gently fold in the raspberries.

Spread the batter into the prepared baking pan. Top with the streusel. If there are any extras, dot the top of the cake with a few raspberries and chocolate chips.

Bake for about 45 to 46 minutes if using an 8-inch or 9-inch baking pan. The cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.

Remove from the oven and allow to cool for at least 10 minutes before slicing and serving, or let the cake cool completely before slicing and serving.

Serve and enjoy!