Juicy raspberries and dark chocolate come together in this simple, crowd-pleasing coffee cake.
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 us full until we sit down to big brunch a couple hours later.
This year, I finally made it in my own kitchen.
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. The recipe is baked in a small 8×8 or 9×9 inch baking pan.
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.
Your new favorite coffee cake is a piece of cake (ha!) to make.
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.
Dark Chocolate Raspberry Coffee Cake
- 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
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 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
- 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, buttermilk, 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 cold.
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