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!
Raspberry Dark Chocolate Coffee Cake
For the streusel topping:
3 Tbsp unsalted butter, cold
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup slivered almonds
For the cake:
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
1 cup milk
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup semi-sweet chocolate chips
1 and 1/2 cups fresh or frozen (thawed) raspberries
Preheat oven to 350F degrees. Spray 8-inch square baking pan with nonstick spray. Set aside.
To make the streusel topping, mash up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork, and mash until chunky and crumbly. Add the almonds and mix to combine. Set aside.
In a large bowl or in a stand mixer, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is smooth and combined – about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.
Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then most of the raspberries and chocolate chips. Repeat with the rest of the batter and the streusel. Top with remaining raspberries and chocolate chips.
Place in preheated oven and bake for 45-50 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Cool on the counter for 1 hour. Serve warm or at room temperature.
Source: barely adapted from Sally’s Baking Addiction