Recipe: Raspberry Chocolate Chip Coffee Cake

Doesn’t that sound fabulous? Trust me when I say it’s as scrumptious as it sounds! This recipe is my go-to when I’m making dessert for friends but it’s not a special occasion like a birthday, which demands its own traditions.

There’s a cake layer, a streusel layer, a raspberry layer, and a chocolate layer…repeated. Let’s get started, shall we? Prepare the batter and the streusel separately first, and then assemble the cake.

Raspberry Chocolate Chip Coffee Cake

Cake Batter
2 cups flour (I use half whole wheat)
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup soft butter
1 cup milk
1 teaspoon vanilla
1 egg

Put everything in you mixer and beat on low for 30 seconds, then on medium for 2 minutes, scraping bowl occasionally. I love to use my Bosch for this.

Streusel
1/3 cup flour
1/4 cup sugar
1/4 cup chilled butter
1/3 cup chopped nuts (hazelnuts are awesome!)

Cut the flour, sugar, and butter together, then add the nuts.

Have Ready
1 cup chocolate chips
1 cup raspberries (fresh or frozen)

I’ll tell you a little secret or two. I never measure the chocolate chips or raspberries. I just sprinkle them on in a relatively even layer. Works for me.

Oh, and the raspberries? I take handfuls of frozen berries and crumble them as I sprinkle them. Fresh berries are great, and that’s what’s in this photo, but frozen ones are also awesome and even easier to work with.

Turn your oven to 350. Grease and flour an 8×8 baking pan. Into it, layer:
1/2 the cake batter
1/2 the chocolate chips
1/2 the raspberries
1/2 the streusel

Repeat. The streusel will be hard to get even as it’s not liquid. Try, but don’t obsess. It spreads some as it heats up in the oven.

Bake for about 50 minutes, or until a toothpick comes out clean and the cake is lightly browned. Cool and serve.

I’ve successfully doubled this recipe in a 9×13 pan.

Expect to be the most popular baker in the world. Not even kidding!