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Raspberry Chocolate Chip Coffee Cake

Page history last edited by Valerie Comer 12 years, 11 months ago

Raspberry Chocolate Chip Coffee Cake

 

To. Die. For. Great in raspberry season, but I use frozen raspberries in this cake year round. This is definitely not a low calorie cake, but it is perfect for special occasions like wedding showers or brunches!

 

Preheat oven to 350. Spray 9x13 cake pan with Pam.

 

Cake:

4 cups flour (I use half whole wheat)

4 teaspoons baking powder

1 teaspoon salt

1.5 cups sugar

1/2 cup soft butter

2 cups milk

2 teaspoons vanilla

2 eggs

 

Beat on low for 30 seconds, then on medium for 2 minutes, scraping bowl occasionally.

 

Streusel Topping:

2/3 cups flour

1/2 cup sugar

1/2 cup butter

2/3 cup chopped nuts (I use slivered almonds, chopped hazelnuts, or chopped walnuts)

 

Mix together.

 

Have ready: (don't mix together!)

2 cups chocolate chips

2 cups raspberries (fresh or frozen)

 

To assemble: (in prepared 9x13 cake pan)

1/2 cake batter

1/2 chocolate chips

1/2 raspberries

1/2 streusel topping

Repeat.

 

Bake for about 50 minutes or until a toothpick comes out clean.

 

This cake can be halved and baked in an 8x8" pan. I'm more likely to freeze individual pieces for future lunches!

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