While the cake itself is quite plain, a ripple of berry filling studded with chocolate and an almond crumb topping makes it quite delectable.
Raspberry-Chocolate Coffee Cake
- ¼ cup sugar
- 6 Tbsp cornstarch
- 1 cup + 2 Tbsp cold water
- 3 cups (frozen) raspberries (mixed berries also work*)
- 1 Tbsp lemon juice
- ⅛ tsp almond extract
- ½ cup chocolate chips
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup sugar
- 1½ tsp cinnamon
- 1 cup butter
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
- ½ cup sugar
- ½ cup flour
- ¼ cup butter
- ⅓ cup sliced or chopped almonds
- In a medium saucepan, combine the first three ingredients and whisk until smooth.
- Add berries, cook over low heat, stirring occasionally.
- Bring mixture to a boil, let boil one minute, stirring constantly.
- Remove from heat, add lemon juice and almond extract.
- Let mixture cool.
- Sift together flour and next four ingredients in a large bowl.
- Cut in the butter until crumbly.
- In a separate bowl, whisk together the eggs, milk, and vanilla.
- Make a well in the center of the flour mixture.
- Pour wet ingredients into dry ingredients and combine, mixing until just combined.
- Cut together first three ingredients, add nuts.
- Grease a 9×13 pan and spread ⅔ of the cake batter evenly in the pan.
- Spread berry mixture over batter, sprinkle the chocolate chips on top.
- Use a spoon to dollop the rest of the batter over the berry and chocolate layer, smoothing out as best as possible.
- Sprinkle crumb topping on top.
- Bake at 350 degrees for 40 minutes or til tests done.
*If you use a berry mix with blueberries, you may have to use a food processor or blender to break down the berries further before assembling the cake.