March 30, 2013

Chocolate Raspberry Coffee Cake

It's Easter weekend... almost Spring but still kinda Winter (especially with all the cold weather). To me, that means comfort food, especially brunch comfort food. Some of you may have company for Easter or Passover while others just want a special brunch treat. This recipe is perfect for just about any occasion; it is colorful, sweet, rich, and just plain delicious.

The base is a light, fluffy vanilla cake, which is studded with melty chocolate and raspberries. You can use either fresh or frozen raspberries, but, since it's not quite raspberry season yet, I used frozen. They can get pretty liquidy, so I toss them in some cornstarch so that they don't turn the whole cake pink. That would be pretty, but I love the contrast between the cream-colored cake, the dark chocolate, and the bright red raspberries. Anyway, I top the whole thing with buttery almond streusel. It's the same streusel that I use in my Peach Crumb Cake, but, instead of cinnamon, I use almond extract and mix in some almonds. They add even more crunchiness and balance out the sweetness of the cake, the bitterness of the chocolate, and the tartness of the raspberries. This cake is a must-have for brunch, dessert, or just a snack because there are so many different textures and delicious layers of flavors.

3/4 + 1/3 Cup Sugar
1/3 Cup Dark Brown Sugar
1/2 + 1/8 tsp Salt
1 Stick Butter, Melted
1/2 Stick Butter, Softened
1/8 tsp Almond Extract
1 3/4 Cups Cake Flour
2 Cups Flour
1/2 Cup + 2 T Slivered Almonds
1 Cup Milk
1 tsp Vanilla
2 tsp Baking Powder
1 Egg
3/4 Cup Chocolate Chips
1 Cup Raspberries (Fresh or Frozen & Thawed)
2 T Cornstarch

Whisk together 1/3 cup sugar, brown sugar, 1/8 tsp salt, melted butter, and almond extract. Stir in cake flour and almonds. Chill until cold.

Line a 9" square baking pan with parchment. Heat oven to 350F.

Beat the softened butter and remaining sugar together until fluffy. Add the egg and vanilla. 

Whisk the flour, salt, and baking powder together. Fold the flour mixture into the batter in three additions, alternating with the milk  in two additions.

Combine the raspberries and cornstarch.

Pour 2/3 of the batter into the prepared pan. Sprinkle with half the raspberries and chocolate, then top with the remaining batter. Sprinkle the remaining raspberries and chocolate on top, and top with the streusel.

Bake the coffee cake for 45 minutes or until cooked through.

Makes 1 9" Square
Recipe Adapted from Sally's Baking Addiction

No comments:

Post a Comment