Raspberry Dark Chocolate Coffee Cake

I’ve always been a fan of coffee cakes. They’re usually a breeze to throw together, using only a few ingredients and taking just a few moments of your time. My favorite recipe that I’ve made to date incorporates blackberries, so when I came across Sally’s raspberry version that included dark chocolate I knew it had to be a winner!

One of my cravings this time around has been fresh berries – strawberries, blackberries, raspberries, blueberries. Whatever looks good that day at the store, and isn’t astronomically priced this time of year! So I’ve had plenty on hand for baking with. But, if you have frozen on hand – by all means, use those. I also think this cake would be delightful with any berry you wanted to add to it, in lieu of raspberries.

It baked up beautifully, and was moist and delicious for a few days – another perk of a coffee cake. This would be a great breakfast (or anytime!) treat to have on the counter for Thanksgiving  – to nibble on with a cup of coffee or tea,  and get you going without filling you up before the big dinner!

One Comment

  1. Posted November 15, 2013 at 12:52 PM | Permalink

    This looks phenomenal! Raspberry & dark chocolate are a match made in heaven.

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