Description
This Dark Chocolate Raspberry Coffee Cake is a delightful treat combining rich dark chocolate chips and fresh raspberries with a buttery almond streusel topping. Moist and tender, it’s perfect for breakfast, brunch, or an indulgent snack accompanied by your favorite coffee or tea.
Ingredients
Streusel Topping
- 1/4 cup (50g) granulated sugar
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 3 Tablespoons (43g) unsalted butter, cold
- 1/2 cup (64g) sliced or slivered almonds
Cake Batter
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk or whole milk
- 1 cup (180g) dark chocolate chips
- 1 and 1/2 cups fresh or frozen (do not thaw) raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 9-inch baking pan with nonstick spray to prevent sticking.
- Make the Streusel: In a small bowl, combine the sugar and flour. Use a pastry cutter or fork to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs, which should take a few minutes. Fold in the sliced or slivered almonds. Set this streusel mixture aside for topping later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugar together on medium-high speed until the mixture is combined and creamy, about 1 to 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Beat until fully combined.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. While the mixer is running, slowly pour in the buttermilk. Mix just until combined to avoid overmixing.
- Add Chocolate Chips and Raspberries: Stir in the dark chocolate chips. Using a large spoon or silicone spatula, gently fold in the raspberries carefully to minimize breaking them up too much.
- Assemble Cake: Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter. If you have extra raspberries and chocolate chips, dot them on top for decoration.
- Bake: Bake for 45 to 46 minutes if using an 8-inch or 9-inch pan. The cake is done when a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover the cake with aluminum foil during baking.
- Cool and Serve: Remove the cake from the oven and allow it to cool for at least 10 minutes before slicing. You can also let it cool completely for cleaner slices before serving.
- Store Leftovers: Cover leftovers tightly and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
Notes
- Use fresh or frozen raspberries; if frozen, do not thaw before folding into batter to prevent excess moisture.
- A 9-inch baking pan is ideal, but baking time may vary with pan size.
- To prevent overbrowning, tent cake with foil if it browns too quickly.
- For a richer flavor, use buttermilk instead of whole milk.
- Ensure butter for streusel is cold and butter for batter is softened for best texture.
- Prep Time: 30 minutes
- Cook Time: 46 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
