Dark Chocolate Raspberry Coffee Cake.

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing coffee cake.

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing breakfast cake! @sallybakeblog

Why hello there pretty cake.

Every Christmas morning, my mom wakes up before everyone else to bake this gorgeous coffee cake. We snack on the coffee cake as we sit around the tree to open gifts.  It keeps our tummies full until we sit down to big brunch a couple hours later.

After years enjoying the coffee cake on Christmas, I finally made it myself.  I know mama would be proud. (Hi Mom!)

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing breakfast cake! @sallybakeblog

It’s the kind of cake you make that morning and enjoy on the same day.  I like to pick off the raspberries first and then eat the rest of the cake.  I am completely in love with raspberries and dark chocolate together!  Have you tried my Dark Chocolate Raspberry Banana Bread yet?

The recipe is baked in a small 8×8 or 9×9 inch baking pan.  This size is perfect for me – I don’t need 23 extra slices of coffee cake laying around!

The cake is so soft and buttery – but really, there’s only 1/2 stick of butter in the actual cake recipe. It’s the buttery streusel layered in with the batter that makes each bite literally melt in your mouth.

There are layers in this coffee cake? Yes. Batter -> buttery almond streusel -> raspberries & dark chocolate chips -> more batter -> more streusel -> more raspberries & dark chocolate chips. Layer upon layer of awesome.

Dark Chocolate Raspberry Coffee Cake by sallysbakingaddiction.com

Your new favorite coffee cake is a piece of cake (ha!) to make.

Prepare the streusel first – 3 Tablespoons cold butter, 1/4 cup sugar, 1/4 cup all-purpose flour, and 1/2 cup slivered almonds. You may leave the almonds out, but I love the extra texture they gave the cake.  Mash the butter up a bit with a fork before mixing with the rest of the ingredients. You want the mixture to be crumbly and chunky. Next is the very simple batter recipe.  And when I say simple, I mean it.  Literally put all of the batter ingredients into a large mixing bowl and beat with a hand-held mixer.  That’s it, you’re done.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Pour half of the batter into the baking pan, layer with half of the streusel, then half of the raspberries and chocolate chips, then the rest of the batter, then the remaining streusel. I sprinkled a few more chocolate chips and raspberries on top of the cake for looks. I like pretty cakes.

Eat the cake the day it is baked if you can. I’ve noticed that the raspberries on top sink down a bit into the cake after the first day.  We store the cake at room temperature.

Get ready to dig right in to the butteriest, most outrageously layered chocolatey raspberry cake you’ll ever taste. The texture is moist and soft and each bite will leave you wanting more. Between the almond streusel, the dark melty chocolate, juicy berries, and soft buttery cake – there is something new in every last crumb.  I ate mine with a mug of chai tea in my fuzzy slippers curled up on the couch. Now that is what I like to call Sunday morning perfection.

Dark Chocolate Raspberry Coffee Cake | sallysbakingaddiction.com

Wait until you smell this cake baking.  It’s like the marriage of my Raspberry Swirl Sweet Rolls and a butter cake baking at the same time.  Oh my lanta, I want to bottle that smell up and spray it all over my house and office everyday.

Warning: your stomach will be growling as you smell this cake is baking away in the oven. Now go enjoy the prettiest, easiest coffee cake in all the land.   I’m always sad when the last piece is snatched away!

 

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Dark Chocolate Raspberry Coffee Cake

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing coffee cake.

Yield: 12 generous pieces

Ingredients:

Streusel

  • 3 Tablespoons (45g) unsalted butter, cold
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (64g) sliced almonds

Cake

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (180g) dark chocolate chips (or semi-sweet, milk chocolate, or white chocolate)
  • 1 and 1/2 cups fresh or frozen (thawed) unsweetened raspberries

Directions:

Preheat oven to 350F degrees. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.

Make the streusel first by gently mashing 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. You want it to be chunky and crumbly. Add the almonds. Set aside.

In a large bowl with a handheld or 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 sufficiently 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.

Bake for 45-50 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Make sure to cover loosely with foil after about 20 minutes to prevent the sides from browning too quickly. Cake is best enjoyed on the same day. Cake stays fresh stored in an airtight container at room temperature for 3 days. Makes 12 generous pieces, serve warm or cool.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Here are a few more crowd-pleasing breakfast ideas:

Iced Raspberry Danish Braid

Iced Raspberry Danish Pastry

 

Super-Crumb Coffee Cake

Super Crumb Coffee Cake

 

Easy Caramel Apple Turnovers

Caramel Apple Turnovers

 

Jumbo Raspberry Chocolate Chip Muffins

Jumbo Raspberry Chocolate Chip Muffins

 

See more breakfast ideas.

Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing breakfast cake! @sallybakeblog

 

 

 

 

   

136 Responses to “Dark Chocolate Raspberry Coffee Cake.”

  1. #
    1
    danielleposted February 6, 2013 at 8:10 pm

    This looks amazing!

    Reply

    • Sallyreplied on February 6th, 2013 at 8:12 pm

      Thanks Danielle!!

      Reply

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    Eva @ Eva Bakesposted February 6, 2013 at 8:17 pm

    I love the raspberry and chocolate combination. I could totally eat this for every meal, and for snacks in between. :)

    Reply

    • Sallyreplied on February 6th, 2013 at 8:27 pm

      I hear ya, Eva. Dinner is served. ;)

      Reply

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    Erinposted February 6, 2013 at 8:21 pm

    These pictures turned out great! I love raspberry and chocolate. Yum.

    Reply

    • Sallyreplied on February 6th, 2013 at 8:26 pm

      thanks Er!!! one of my only real life friends who comments on my blog. lololol :D

      Reply

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    Becky @ Olives n Wineposted February 6, 2013 at 8:25 pm

    I, too, LOVE raspberries and chocolate together. This cake looks like it blends those two ingredients into something even better! And it does have the gorgeous colors of Valentine’s Day :)

    Reply

    • Sallyreplied on February 6th, 2013 at 8:27 pm

      Thanks Becky! YEs, I think this cake is perfect for Valetine’s Day. All the pretyt pink/red and of course… the chocolate!

      Reply

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    Ikhlasposted February 6, 2013 at 8:36 pm

    Yum, this looks delicious, Sally! Also, not very heavy, but very light and yummy :)

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted February 6, 2013 at 8:40 pm

    Wow, your photos of this cake are just beautiful! Love.

    Reply

    • Sallyreplied on February 7th, 2013 at 8:36 am

      Thank you so much Colleen! It was a nice cake to shoot because of the pretty pink/red from the raspberries.

      Reply

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    Brittany @ DulceVieposted February 6, 2013 at 9:00 pm

    Another delish recipe :) I have some raspberries dying to be used so I will have to give this recipe a try!

    Reply

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    Anna @ Crunchy Creamy Sweetposted February 6, 2013 at 9:00 pm

    Oh my gosh! How pretty! I have a similar recipe for a coffee cake from my mom and it never fails me! :) Love family recipes!

    Reply

    • Sallyreplied on February 7th, 2013 at 8:37 am

      I have SO many more family recipes to share and I can’t wait. Nothing beats them. I could spend hours searching through my mom’s recipe binder!

      Reply

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    Dorothy @ Crazy for Crustposted February 6, 2013 at 9:10 pm

    This makes me want my mom’s coffee cake! This is gorgeous Sally. Love it!

    Reply

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    jodye @ chocolate and chou fleurposted February 6, 2013 at 9:12 pm

    So glad I bought 2 bags of frozen raspberries yesterday! I haven’t had coffee cake in ages, and this looks like such a nice treat. Chocolate with any berry is always a hit around here. I love the melty chocolate in the photos, so beautiful!

    Reply

    • Sallyreplied on February 7th, 2013 at 8:38 am

      Thanks Jodye! I loved the melty chocolate too. I mean, how can you not? It makes the cake look so delectable. But it got my fingers all sticky during the photoshoot. Oh well! ;)

      Reply

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    Loretta | A Finn In The Kitchenposted February 6, 2013 at 10:19 pm

    Chocolate for breakfast? I’m coming over.

    Also, I was just telling my hubby that I’m not a big fan of chocolate and fruit together, but if anyone can convert me, it’s you Sally!

    Reply

    • Sallyreplied on February 7th, 2013 at 8:39 am

      PLEASE come over and join me! I’ll make a double batch and we can just sit here and nibble away. Maybe with some of your green zinger juice to feel better about ourselves. ;) thanks Loretta!

      Reply

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    Meg @ Sweet Twistposted February 6, 2013 at 10:40 pm

    YUM.Great combo. You can make a big batch next time and mail extras to me. Hehe

    Reply

    • Sallyreplied on February 7th, 2013 at 8:39 am

      Haha!! I love that idea Meg. ;)

      Reply

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    Averie @ Averie Cooksposted February 6, 2013 at 10:57 pm

    I love that you made a cake!!! I rarely see cakes here and my eyes and ears really perk up! And the flavors are so you – and I love that! And there’s that pretty Anthro plate popping with color in the scene..lovely!

    And I can SEE how moist and soft and fluffy this cake is. And the fact that the raspberries stayed whole while baking and didnt get all smooshy is a nice feat!

    The re-links are nice reminders…the Chocolate Chip Cherry Sweet Rolls and the Banana Bread are both on my one-day to make list.

    Reply

    • Sallyreplied on February 7th, 2013 at 8:41 am

      I don’t make cakes often because who needs a huge cake around the tiny apartment!! I like to make them for special occasions and even though last weekend there was no special occasion, i just wanted my mom’s coffee cake. ;) I know Skylar will be saying the same one day. Thanks Averie!!

      Reply

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    Rupa Lposted February 6, 2013 at 10:58 pm

    looks so colorful … gonna try this soon
    Am not a raspberry person … can i switch it with Strawberries instead ?

    Reply

    • Sallyreplied on February 7th, 2013 at 8:41 am

      Thanks Rupa! Strawberries would be a wonderful substitution.

      Reply

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    Michelle @ My Gluten-free Kitchenposted February 7, 2013 at 12:45 am

    This looks so good! I’m pinning this to save so I can make it this summer when we’re picking buckets of raspberries from our backyard! Nothing like picking them fresh and baking with them the same day! I’ll let you know how it goes.
    Thanks for sharing!

    Reply

    • Sallyreplied on February 7th, 2013 at 8:45 am

      Totally agreed – I love picking fresh berries! I haven’t done it in a long time though. I need a garden. ;) That’s hard in the city! Thank you for the pin Michelle!

      Reply

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    Miss @ Miss in the Kitchenposted February 7, 2013 at 12:54 am

    I love chocolate and raspberries and I’ve never been able to pass up coffee cake. I love this!

    Reply

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    Moposted February 7, 2013 at 2:42 am

    ok that totally looks like something i could stuff myself with. Plus it s so pretty !

    Reply

    • Sallyreplied on February 7th, 2013 at 8:45 am

      Hi Mo!! thank you so much :)

      Reply

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    Nicolaposted February 7, 2013 at 3:54 am

    I can’t wait to try this! do you think any other berry would work as well or cherry? roll on saturday morning :) x

    Reply

    • Sallyreplied on February 7th, 2013 at 8:46 am

      Hi Nicola! Strawberries or blueberries would be fabulous. And cherries too! So many options!

      Reply

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    ashley - baker by natureposted February 7, 2013 at 7:20 am

    Hello indeed! This cake is a gorgeous sight, Sally. And your mom sounds awesome!

    Reply

    • Sallyreplied on February 7th, 2013 at 8:52 am

      She IS pretty awesome. ;) Thanks Ashley!

      Reply

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    Katrina @ Warm Vanilla Sugarposted February 7, 2013 at 7:39 am

    This sounds fabulous! What a great cake :)

    Reply

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    Caleyposted February 7, 2013 at 7:43 am

    Oh, how gorgeous! Raspberries are my favorite berries too (or blackberries…but they are kind of related, so maybe I can claim them both as favorites ;)), and since you went ahead and suggested the white chocolate chips…that’s probably how I would go! I’m also a streusel mega-fan (I think there’s probably a place for streusel in everything), so all in all these sound wonderful! Thanks for sharing! I love the way the raspberries stain the cake…and how the ones on top Pompeii-ed into the crust. ;)

    Reply

    • Sallyreplied on February 7th, 2013 at 8:53 am

      I love love love blackberries too Caley! And I’m sure they’d be fabulous in this coffee cake too. Who doesn’t love streusel by the way? obsessed. Thanks for the comment – i love hearing from you all the time Caley! Seriously!!

      Reply

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    Liz (Little Bitty Bakes)posted February 7, 2013 at 8:16 am

    Ohh, I love coffee cake!! It’s sort of like muffins — an excuse to eat cake for breakfast. ;) This looks awesome, Sally! And I could totally envision a little recipe makeover with some Greek yogurt!

    Reply

    • Sallyreplied on February 7th, 2013 at 8:56 am

      Oooooh! I need to try it with greek yogurt next time Liz. But I love how buttery it is! :)

      Reply

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    alyssa - life a la wifeposted February 7, 2013 at 8:32 am

    You really kill me with all of this deliciousness!!

    Reply

    • Sallyreplied on February 7th, 2013 at 8:57 am

      Ahh! Certainly not my intention to kill my readers. ;)

      Reply

  24. #
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    Cassie | Bake Your Dayposted February 7, 2013 at 8:55 am

    Oh yes! Give me streusel and I’m down for the count. I love this cake, Sally!

    Reply

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    Sarah @ Miss CandiQuikposted February 7, 2013 at 9:08 am

    This looks great! Love the combo of chocolate/raspberry. Gorg photos :)

    Reply

    • Sallyreplied on February 7th, 2013 at 11:25 am

      Aww thanks Sarah!

      Reply

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    Nancy P.@thebittersideofsweetposted February 7, 2013 at 9:18 am

    These look AMAZING!

    Reply

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    Carolina Tposted February 7, 2013 at 9:22 am

    This looks awesome! Could you use frozen raspberries instead?

    Reply

    • Sallyreplied on February 7th, 2013 at 9:29 am

      Hi Carolina! Yep, I noted that in the recipe. Frozen + thawed are fine.

      Reply

  28. #
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    Meghan @ The Tasty Forkposted February 7, 2013 at 9:24 am

    I think I heard angels singing when I read, “buttery streusel.” I can see why this is a family favorite.

    Reply

    • Sallyreplied on February 7th, 2013 at 9:29 am

      angels singing – ha! Exactly. I mean how can you not love something with BUTTERY streusel?? Or any streusel for that matter? ;)

      Reply

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    claire @ the realistic nutritionistposted February 7, 2013 at 10:11 am

    Holly sweet baby hazus. I’m coming for brunch mmk? You provide this I’ll provide the bubbly!

    Reply

    • Sallyreplied on February 7th, 2013 at 10:16 am

      yes please. champagne and THIS coffee cake sounds like the best combination on earth…!

      Reply

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    Katrina @ In Katrina's Kitchenposted February 7, 2013 at 10:18 am

    That’s really gorgeous, Sally!

    Reply

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    Rebaposted February 7, 2013 at 10:32 am

    Where do you find such pretty raspberries? This looks so yummy! I’ve been meaning to ask you what is your favorite brand/type of chocolate chips to use?

    Reply

    • Sallyreplied on February 7th, 2013 at 11:21 am

      Hey Reba! I just found the raspberries at the local grocery store. They were very big and bright over the weekend! I noted in the post that I use Nestle morsels as my baking chips. I used their dark morsels for this recipe. Thank you Reba!

      Reply

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    shelbyposted February 7, 2013 at 10:58 am

    Hey Sally! So i was just wondering if the recipe would work just the same with blueberries or strawberries?
    Thanks! :)

    Reply

    • Sallyreplied on February 7th, 2013 at 11:22 am

      Yes, it would! Yum :)

      Reply

      • shelbyreplied on February 7th, 2013 at 2:10 pm

        Yummy! I’ll have to try it.
        Thanks Sally! :)

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    Julianne @ Beyond Frostingposted February 7, 2013 at 12:17 pm

    Oh my gosh! Chocolate and raspberry anything is amazing! I love the flaked almonds on top and the struesel in the middle? I would love to try this will walnuts too!

    Reply

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    Ashley @ Wishes and Dishesposted February 7, 2013 at 12:17 pm

    I might try this with blueberries since that’s what I have on hand. Looks amazing, Sally!! I’m a total fool for streusel, too :)

    Reply

    • Sallyreplied on February 7th, 2013 at 1:45 pm

      Let me know how it turns out with blueberries Ashley!

      Reply

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    Kelly @ Hidden Fruits and Veggiesposted February 7, 2013 at 1:08 pm

    ” I am a complete fool for any kind of streusel!” I couldnt agree more!

    This looks SUPER delicious, but let’s be honest– you really only needed to say “streusel” to get my mouth to water! ;)

    Reply

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    Nicole @ youngbrokeandhungryposted February 7, 2013 at 1:58 pm

    Family recipes are always the best. To be honest, the woman in my family are horrible cooks so there isn’t to many recipes that have gotten passed down. I am hoping to change that though. By the way, I love the looks of this cake! Another fabulous creation.

    Reply

    • Sallyreplied on February 7th, 2013 at 2:12 pm

      You can be the start of a line of amazing bakers in the family. :) Thanks Nicole!

      Reply

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    Jess @ On Sugar Mountainposted February 7, 2013 at 2:07 pm

    Absolutely gorgeous Sally! Wow. This is so pretty and the raspberries and chocolate make me feel like it’d be a perfectly romantic breakfast for V-Day next week :D

    Reply

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    Chung-Ah | Damn Deliciousposted February 7, 2013 at 3:18 pm

    Oh my goodness. Any excuse to have chocolate for breakfast is a plus in my book!

    Reply

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    Joy @ Baking-Joyposted February 7, 2013 at 3:47 pm

    This looks amazing Sally, I love chocolate and raspberries together! I have to admit to being a little confused when I saw the title, as I thought the cake was coffee flavoured! :-)

    Reply

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    Kimberposted February 7, 2013 at 4:04 pm

    This looks amazing! I will definitely have to try it. I am pinning it now! I am going to try it with strawberries since my kiddos don’t care for raspberries. Hopefully it will be just as amazing! I love the idea of layering the strusel into the cake! I bet that gives it a great texture!

    Reply

    • Sallyreplied on February 7th, 2013 at 7:33 pm

      Thanks for pinning Kimber! The buttery streusel makes each bite melt in your mouth. And yes, strawberries will work just fine. Thanks Kimber!

      Reply

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    Caroline @ Pass the Cocoaposted February 7, 2013 at 4:59 pm

    Thank you for sharing this with us, Sally! It looks delicious. Chocolate and raspberry is one of my favorite combinations too!

    Reply

    • Sallyreplied on February 7th, 2013 at 7:34 pm

      same here, Caroline! I adore raspberries and chocolate together.

      Reply

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    Medejaposted February 7, 2013 at 6:06 pm

    Wonderful cake! That combination of chocolate and raspberries is so good! Looks soft and just perfect with coffee.

    Reply

    • Sallyreplied on February 7th, 2013 at 7:34 pm

      Thank you Medeja, as always! I had mine with tea and then coffee the next day. Wonderful accompaniment!

      Reply

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    Jillianposted February 7, 2013 at 6:57 pm

    Hey Sally, Do you think I could double this recipe and do it in a 9 x 13? Trying to feed a crowd :-) Looks tasty!

    Reply

    • Sallyreplied on February 7th, 2013 at 7:35 pm

      Hey Jillian! I mention in the post that you may double the recipe for a 9×13 pan. :) Enjoy!!

      Reply

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    Stephanie @ Eat. Drink. Love.posted February 7, 2013 at 9:15 pm

    Raspberry and chocolate are a match made in heaven! Even better that they are in this awesome coffee cake!

    Reply

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    Jaclynposted February 7, 2013 at 9:45 pm

    Raspberry, chocolate, almonds = basically the best combo ever! Why do you always have a way with making me crave sweets and wanting to get off my butt and bake some more =). These look awesome!

    Reply

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    angela @ another bite pleaseposted February 7, 2013 at 10:54 pm

    i would so pick the raspberries off first too…this coffee cake looks oh so good. i love this kind of sweet treat to start the day…and the color of those raspberries….ahhh..wish I could make this now and enjoy.

    Reply

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    Jocelyn @BruCrew Lifeposted February 7, 2013 at 11:50 pm

    Buttery streusel? Sign me up! It has been too long since I have had coffee cake. This one is like coffee cake on crack. I am loving all the fruit, chocolate, and streusel! Gorgeous! And that awesome turquoise dish? I’m guessing Anthro right? I need to get back there too!!!

    Reply

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    Emmaposted February 8, 2013 at 4:11 am

    I can. not. wait. to make this Sally, seriously . . . love!!!!

    Reply

    • Sallyreplied on February 8th, 2013 at 8:31 am

      Thanks Emma! Let me know how the cake turns out!

      Reply

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    Lizposted February 8, 2013 at 9:31 am

    Love coffee cake, and now that you added raspberries and chocolate to it – PERFECTION! Thanks for sharing Sally and have a fantastic weekend!

    Reply

    • Sallyreplied on February 8th, 2013 at 10:11 am

      Hope you have a great weekend too Liz! I’ll be baking!

      Reply

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    Anna {Herbivore Triathlete}posted February 8, 2013 at 11:18 am

    I completely agree that raspberries and dark chocolate are a match made in heaven. This coffee cake looks scrumptious!

    Reply

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    Ari @ Ari's Menuposted February 8, 2013 at 4:17 pm

    Check out all that gooey melted chocolate!! I love coffee cake, and you have totally taken it to a new level my friend! I want this for breakfast and then again for dessert! :)

    Reply

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    Laura Dembowskiposted February 9, 2013 at 8:14 am

    This cake looks incredible! I love coffee cake and how you layered it. I also pick out the fruit in my cakes and eat it first. White chocolate sounds great in this!

    Reply

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    Ashley @ Kitchen Meets Girlposted February 10, 2013 at 5:08 pm

    Sally, this is gorgeous! I made a similar coffee cake last weekend (not for the blog) using cherries and sliced almonds, but I love the addition of the dark chocolate here. Any time I can get away eating chocolate for breakfast, I’m all over it. :-) Definitely trying your raspberry version next time!

    Reply

    • Sallyreplied on February 10th, 2013 at 7:31 pm

      Mmmm Ashley that cake sounds amazing! Cherries and almonds are so good together in baked goods!

      Reply

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    Maarjaposted March 12, 2013 at 11:42 am

    I am sooo making this today…I can already imagine how fluffy and yummy it will be. Can’t wait! Also, I can not get over how pretty the blue bowl is…I constantly see it in your pictures and sometimes drool over the bowl more than the cakes. Will you please share where you got it from? Thanks :)

    Reply

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    L. B. Pullenposted April 11, 2013 at 6:14 pm

    What a WONDERFUL site to stumble on!!!!!!!!!!!!!!! So thrilled! Can’t wait to get to the kitchen. thanks so . LBP

    Reply

    • Sallyreplied on April 11th, 2013 at 9:20 pm

      Hi there! Thank you so much for the sweet comment. I’m happy you like my website! Let me know if you make anything, I love hearing about it.

      Reply

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    Rupa Lposted April 15, 2013 at 5:19 pm

    Hey Sally,
    Made this over the weekend and it was soooooooooo good !!!
    The crumb was perfect and loved it. I changed the recipe to suit my needs
    1) Made it eggless by replacing the 1 egg by 1/4 apple sauce
    2) Had to omit the Struesel part since the kids ddint want it.
    3) Replaced Raspberries with Strawberries.
    3) Mine baked total time 57 mins and at around 40 mins when the top was done it covered it and I think that was a very good decision since the entire cake came out perfect, moist and perfect crumb.
    Planning to make it once again and this time thinking about Tutti Frutti bits inside the cake.
    What do you think about using this recipe as a plain vanilla cake ….. i can double the recipe and useit as a double layer cake with frosting ?
    I love your recipes and esp when it has only 1 egg then I get excited since i can replace with applesauce without any problems !
    ….Hey… one thing I remembered and wanted to suggest….in this recipe step # 3 on the second line where you mention to add “1/4 cup butter, milk, ” ……I read it as “buttermilk” and was almost gonna add 1/4 cup of buttermilk but whoa at the last moment i realized that i dont see any buttermilk in the ingredient list….got saved.
    Its my mistake i know …. but would request that if you could switch the words in the recipe and in your new future recipes too as any one can misinterpret just like I did !!

    Love,
    – Rupa

    Reply

    • Sallyreplied on April 15th, 2013 at 7:03 pm

      Hi Rupa! Thank you so much for the suggestion. I can change the wording around so readers in the future do not get confused. I appreciate all of your feedback and the coffee cake you made your kinds sounds wonderful. I do not suggest making this as a dessert cake. I suggest using my homemade funfetti cake recipe and doubling it for two 9 inch cake pans. Also, leave out the sprinkles. And you could use applesauce (although, I’ve never tried it before) to replace the butter. http://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

      Reply

      • Rupa Lreplied on April 16th, 2013 at 6:39 am

        Thanks Sally !

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    SGposted April 19, 2013 at 5:20 pm

    Hi, Sally! I baked your coffee cake just this morning. Thank you for the great recipe! A couple of things: I did cover the cake in aluminum foil when baking it. However, after the 50 min baking time, the cake had doubled in height (I used an 8X8 glass pan), but was still really water in the middle and on top. So, I removed the foil and needed to bake it for another 20 min for it to baked right through to the center. I really like the lightness of this cake, and the combination of chocolate with raspberries. I’d probably make this cake again, but would play around with increasing the almonds and fruit.

    Reply

    • Sallyreplied on April 20th, 2013 at 4:12 pm

      Hi there! So funny – I increased the fruit from my mom’s recipe. And you want more fruit! I like your thinking. :) Thanks for reporting back!

      Reply

      • SGreplied on April 23rd, 2013 at 3:07 pm

        Hi again, Sally! I wanted to also let you know that I gave half of the cake that we had made to the neighbours, and they loved it! We all agreed that for raspberry lovers such as ourselves, we would probably increasing the fruit quotient, just to get our fix. Also, do you think this cake would go well with a mix of white and dark chocolate?

        • Sallyreplied on April 23rd, 2013 at 5:19 pm

          Yes! That would be a great mix of chocolates. I may have to try it :)

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    Elizabethposted April 27, 2013 at 1:00 pm

    I made this delicious cake today! I unfortunately, had to use frozen raspberries, because my grocery store was out of fresh, but I am still pleasantly surprised. I used a combo of semi-sweet chocolate chips & white chocolate chips! Very impressed. This is the first time I’ve made a recipe from this blog! Love it! Delicious!

    Reply

    • Sallyreplied on April 28th, 2013 at 10:07 am

      I’ll have to try it with white chocolate next time. :) Thanks for reporting back Elizabeth! Let me know any other recipes you make. I love hearing about it.

      Reply

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    GajusKitchenposted May 16, 2013 at 3:25 pm

    I made this cake and it came out very well . I din’t use egg instead used Hung curd and skipped chocolate chips. It was delicious. I was tempted to try this cake after seeing those beautiful clicks.You have a lovely space. I have posted the recipe in my blog with reference to the original recipe.

    Reply

    • Sallyreplied on May 16th, 2013 at 5:04 pm

      I’m glad you liked it!

      Reply

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    Sallyposted May 28, 2013 at 3:51 pm

    Hi Pamela – So sorry this cake took a bit longer in your oven. Do you own an oven thermometer? My oven runs about 20 degrees warmer than what the dial states. so my oven thermometer is a huge help when it comes to saving recipes.

    Reply

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    Marieposted June 14, 2013 at 6:14 pm

    Aaaah ! I am falling more and more in love with your blog Sally ! It’s amazing and the photos make me drool every single time !!
    Thanks for that :)

    Reply

    • Sallyreplied on June 14th, 2013 at 6:28 pm

      Thank you Marie! Let me know if you make anything sometime!

      Reply

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    Lauraposted July 1, 2013 at 9:27 am

    Hi Sally! Thanks for this very yummy recipe. I tried this today with milk chocolate nuggets and blueberries since there weren’t any raspberries around, and it was amaaaaazing! :-D

    Reply

    • Sallyreplied on July 1st, 2013 at 10:03 am

      Now that sounds amazing, Laura!

      Reply

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    Nicolaposted October 28, 2013 at 3:45 pm

    Ah, Sally, Sally, Sally… I suspect that a good part of my office may well be a little bit in love with you after I made this cake for them. Let’s just say I brought an empty pan home!

    Reply

    • Sallyreplied on October 28th, 2013 at 7:19 pm

      Haha! Well I am certainly happy about that, Nicola. This is one of my favorite coffee cake recipes. =)

      Reply

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    Deebaposted November 6, 2013 at 1:09 pm

    got this in the oven right now! forgot to grease the tray though! hopefully it won’t be that bad! pictures look great, couldn’t resist!

    Reply

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    Alicia Yorkposted November 25, 2013 at 12:37 pm

    Ok, I *swear* I don’t have synesthesia (i,.e. “I smell words”), but reading through this delicious post I could smell the tang of baked raspberries and the sweet cocoa of dark chocolate together…and now my mouth is watering like crazy.
    Fantastic post, and I’ll try very hard to make this for Christmas morning! Thank you!

    Reply

    • Sallyreplied on November 25th, 2013 at 4:20 pm

      I had no idea what synesthesia meant. You learn something new every day! Let me know how you enjoy the coffee cake Alicia. I can’t wait to have it again next month!

      Reply

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    Monaposted November 26, 2013 at 2:20 am

    Just baked this this morning..what a great recipe. I made it in a bundt pan and it was perfect. I used frozen raspberries that were broken off..which was a good choice..I didn’t have large pockets of wet/moist cake. Thanks for the recipe and love love your blog.

    Reply

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    Daniposted January 6, 2014 at 11:21 pm

    Hey Sally,

    Can I make these into muffins?

    Thanks

    Dani

    Reply

    • Sallyreplied on January 7th, 2014 at 10:01 am

      Hey Dani! You sure can. I’m unsure of the exact baking time though. Let me know if you try it!

      Reply

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    Lposted January 15, 2014 at 11:22 pm

    Made this this past weekend and everyone loved it! I can’t wait to make it again when raspberries are in season.

    Reply

    • Sallyreplied on January 16th, 2014 at 10:37 am

      Very happy you enjoyed this cake!

      Reply

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    Aurelposted February 5, 2014 at 7:17 am

    Sally.
    This.
    Recipe.
    Is.
    Fab.

    Like ok seriously, i made these and they were SO moist. You’re right, these make you want more and more. My family loved it especially my mom. Thank you so so much

    Reply

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    sherryposted March 18, 2014 at 2:01 pm

    Help! I’ve made this recipe several times before without any problems (I used strawberries instead). Today it would not bake in the middle, even though I had it in the oven for an extra twenty minutes. I am using the same oven as the other times I made it. I used a glass pan, the same as before.

    I have no idea what went wrong. It is like there is a lake in the middle of the cake, so almost the whole cake seems undone. Sigh….

    Thanks for any suggestions. It was delicious when I made it last summer and I was looking forward to it again.

    Reply

    • Sallyreplied on March 18th, 2014 at 2:17 pm

      Hi Sherry – I’m uncertain. If nothing has changed about the way you are baking the recipe and your oven, I’m confused as to how your cake would bake differently this time around. I do know that strawberries are much more moist than raspberries. That could have to do with the cake not baking as quickly this time.

      Reply

      • sherryreplied on March 18th, 2014 at 2:34 pm

        Thanks, Sally! I used strawberries last summer also, though. It is very odd.
        I think I may have used an aluminum pan last summer. I wonder if that makes a difference? I switched to glass because things cooked too quickly in the aluminum pan. I made the cake as a thank you for a friend, and I am sorry it didn’t come out this time. (love this recipe and it has worked out great before).
        I think I’ll make your strawberry shortcake cupcakes tomorrow for him instead. I’ve made that many times and since it uses cooked filling I shouldn’t have any problems. Thank you again for all your wonderful recipes.

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    Sarahposted March 24, 2014 at 5:47 pm

    I’m making this into muffins; they’re in the oven now! I used frozen raspberries (that were not fully defrosted) and threw half of them into the kitchen-aid to blend them up and turn the batter a lovely color…then folded the rest of the fully thawed raspberries in for chunks throughout.
    Also, using white chocolate chips! They smell amazing, and I’m glad it’s muffins, cause no one will know if one turns up missing! ;)
    Thank you for the recipe!

    Reply

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    Suzanneposted April 1, 2014 at 9:49 am

    Sally, do you think you could substitute sour cream for the buttermilk in this recipe?

    Reply

    • Sallyreplied on April 1st, 2014 at 10:10 am

      Actually, that would be just fine Suzanne. I know my mom has done that a few times.

      Reply

      • Suzannereplied on April 1st, 2014 at 11:19 am

        Thanks, Sally! It’s in the oven now and looking good :)

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    salmaposted May 25, 2014 at 7:33 pm

    The cake looks delish. I cant wait to try it out. What drew me to this recipe was coffee as I love coffee in cakes but I cant seem to see coffee in the ingredients for this cake??

    Reply

    • Sallyreplied on May 26th, 2014 at 10:27 am

      Hi Salma! Breakfast cakes are typically called coffee cakes in the US, even if they do have contain coffee. They are meant to pair with coffee.

      Reply

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    salmaposted May 26, 2014 at 10:37 am

    Aah I see.. thank you for getting back to me. I’m hoping to try the recipe out today. My stomach is growling just of the thought if it!!
    By the way I’m loving your blog. . I’m such a foodie and I also love to bake. Ive got a long list of recipes from your website that I wish to try out. Now I just need to hunt people down to help me eat it all.. which I’m sure won’t be such a big problem X

    Reply

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    Allisonposted May 28, 2014 at 12:48 am

    Look who’s #1 on this list: http://www.huffingtonpost.com/2013/12/18/coffee-cake-recipe_n_2883992.html

    Reply

    • Sallyreplied on May 28th, 2014 at 9:28 am

      I saw that! Very cool. Thanks Allison!

      Reply

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    Ruchiposted June 9, 2014 at 2:34 pm

    Hey Sally! First of all a big thank to you. I was always scared of baking, thinking I’ll fail at it. But then one day I stumbled upon your blog and thought of trying to bake my first cake. I baked super crumb coffee cake and it was awesome, it gave me so much confidence that now I love baking. Today I’m trying this cake. Hope, it will turn out as good as yours. All your recipes are mind blowing. You are a great baker. Wish you all the success. Keep baking and keep teaching amateurs like me :)

    Reply

    • Sallyreplied on June 9th, 2014 at 4:36 pm

      Thanks Ruchi! So happy you help you feel more confident in the kitchen. I appreciate you letting me know. :) Enjoy this cake!

      Reply

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    Audreyposted October 31, 2014 at 8:33 am

    I am making this tomorrow for our local farmers’ market membership meeting potluck brunch. Last year year the food was amazing and I know I have to bring my A-game. One question – the recipe states we should use slivered almonds but the photos suggest sliced. I’m leaning toward sliced for a lighter texture but thought I would check in for clarification.

    I, too, love dark chocolate and raspberry in combination so i can’t wait to try this. Your raspberry swirl rolls are also tempting me. Decision, decisions!

    Reply

    • Sallyreplied on October 31st, 2014 at 5:30 pm

      Hi Audrey! I’m sorry. Sliced almonds. Thank you! Hope you enjoy. Love those raspberry rolls as well. I don’t think I could choose either!

      Reply

      • Audreyreplied on November 6th, 2014 at 7:57 am

        Thanks for getting back to me, Sally. I made the cake for the potluck and it was a hit! Next up – Candy Bar Blondies. I have lots of Halloween candy to use up :).

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    Kimposted November 24, 2014 at 7:48 pm

    Can I double this and use 9×13 pan, or a 10×15?

    Reply

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