Dark Chocolate Raspberry Coffee Cake
Ingredients
Streusel
-
¼
cup
granulated sugar
-
¼
cup
all-purpose flour
-
3
Tablespoons
unsalted butter, cold
-
½
cup
sliced or slivered almonds
Cake
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
¼
cup
unsalted butter, softened
-
¾
cup
granulated sugar
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
1
cup
buttermilk or whole milk
-
1
cup
dark chocolate chips
-
1½
cups
fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9-inch baking pan with nonstick spray.
- Prepare the streusel by mixing sugar and flour, then incorporating cold butter until crumbly. Fold in almonds and set aside.
- In a separate bowl, whisk together flour, baking powder, and salt for the cake.
- In a large bowl, beat softened butter and sugar until creamy, then add egg and vanilla. Mix well.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined. Fold in chocolate chips and raspberries gently.
- Spread the batter in the prepared pan and top with the streusel mixture. Optionally, add extra raspberries and chocolate chips on top.
- Bake for 45-46 minutes, checking for doneness with a toothpick.
- Allow the cake to cool for at least 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
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