Raspberry, Dark Chocolate Chips and Almond Streusel - do I even need to say anything else? Raspberry and dark chocolate might possibly be the best flavor combination every created. It is good in EVERYTHING - Godiva dark chocolate bars with raspberry filling, raspberry and chocolate in ice cream and now ... raspberry dark chocolate coffee cake!!! What better way to start your day?
This recipe came from sallysbakingaddiction.com. I just love her blog and her recipes are spot on. This one for Dark Chocolate Raspberry Coffee Cake - takes the cake. (he he he)
Dark Chocolate Raspberry Coffee Cake with Almond Streusel
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) slivered 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 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.
Sprinkle half of the raspberries on top.
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.
Sprinkle half of the raspberries on top.
Add half of the chocolate chips.
Repeat with the rest of the batter and the streusel. Top with remaining
raspberries and chocolate chips.
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