Raspberry Chocolate Coffee Cake

Components

  • Raspberry Chocolate Coffee Cake Streusel

Ingredients

  • 4 cups all-purpose flour

  • 4 tsp. baking powder

  • 1 tsp. salt

  • 1/2 cup (1 stick) unsalter butter, softened to room temperature

  • 1 1/2 cup granulated sugar

  • 2 large eggs

  • 2 tsp. vanilla

  • 2 cups buttermilk

  • 2 cups chocolate chips

  • 3 cups fresh or frozen (do not thaw) raspberries

Directions

  • Preheat oven to 350°F. Spray a 9x13” baking pan with nonstick spray.

  • Make the streusel first (see below). Set aside and keep cold.

  • 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 until combined and creamy.

  • 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.

  • Add the chocolate chips. Beat on low until everything is combined.

  • Using a large spoon or rubber spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful.

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

  • Bake for about 80 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, tent with aluminum foil.

↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Raspberry Chocolate Coffee Cake Streusel

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Ingredients

  • 1/2 cup sugar

  • 1/2 cup all-purpose flour

  • 6 tbsp. unsalted butter, cold

  • 1 cup sliced or slivered almonds

Steps

  • 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.