¼cup½ stick unsalted butter, softened to room temperature
1cupmilk
½cupraspberry jam
1teaspoonvanilla extract
2teaspoonsbaking powder
½teaspoonsalt
1large egg
1cupdark chocolate chipsor semi-sweet, milk chocolate, or white chocolate
1cupfresh raspberries
Instructions
Preheat the oven to 350-degrees. Spray a round cake plate with non-stick cooking spray and set it aside.
To make the streusel, cut the butter into the sugar and flour using a dough blender or fork. Mix in the almonds and set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the butter, milk, vanilla and egg. Scrape down the sides, and take care not to overmix.
Spread half the batter into the prepared pan. Spread the jam over the batter, sprinkle with half the chocolate chips, half the fresh raspberries, and about half the streusel topping.
Spoon on the remaining batter, and top with the rest of the chocolate chips, followed by the remaining raspberries and streusel topping.
Bake for 40-45 minutes, until the top is golden brown and the cake is cooked through. Wait at least 15 minutes before cutting.
Notes
📖 VariationsThis is such a versatile recipe. Just replace the raspberries with fresh blueberries. You can even use blueberry jam if you want. Blackberries would also work as they are super similar to raspberries.
🍴 Serving Suggestions
Serve fresh fruit with your coffee cake, and some breakfast meats like bacon or sausage. You can also serve this with something like our Sweet Potato Spinach Quiche or an omelet.If you want to serve coffee cake for an afternoon snack, it pairs really well with dark coffee or herbal tea.⏲️ StorageYou can store this in the refrigerator for three days, but it's best on the first day.
