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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