Dark Chocolate Raspberry Coffee Cake Recipe

Dark Chocolate Raspberry Coffee Cake Recipe

How To Make Dark Chocolate Raspberry Coffee Cake

A vibrant breakfast holiday dessert, this soft raspberry coffee cake is loaded with dark chocolate chips and almond streusel atop for added sweet crunch.

Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

For Streusel:

  • ¼cupgranulated sugar
  • ¼cupall-purpose flour,spooned and leveled
  • 3tbspunsalted butter,cold
  • ½cupalmonds,sliced or slivered

For Cake:

  • 2cupsall-purpose flour,spooned and leveled
  • 2tspbaking powder
  • ½tspsalt
  • ¼cupunsalted butter,(½ stick), softened to room temperature
  • ¾cupgranulated sugar
  • 1large egg
  • 1tsppure vanilla extract
  • 1cupbuttermilk,or whole milk
  • 1cupdark chocolate chips,or milk chocolate, white chocolate, semi-sweet chocolate chips
  • cupsfresh raspberries,or frozen, unthawed

Instructions

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

  2. 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.

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

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Serve and enjoy!

Recipe Notes

Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.

Nutrition

  • Calories: 357.89kcal
  • Fat: 17.06g
  • Saturated Fat: 8.47g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 5.79g
  • Polyunsaturated Fat: 1.42g
  • Carbohydrates: 45.87g
  • Fiber: 4.03g
  • Sugar: 22.32g
  • Protein: 6.32g
  • Cholesterol: 34.57mg
  • Sodium: 206.94mg
  • Calcium: 119.19mg
  • Potassium: 239.89mg
  • Iron: 3.40mg
  • Vitamin A: 66.77µg
  • Vitamin C: 4.23mg
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