Dark Chocolate Raspberry Coffee Cake
Recipe adapted from Sally's Baking Addiction
3 Tbs (45g) unsalted butter, cold
1/4 cup (50g) caster sugar
1/4 cup (31g) plain flour
1/2 cup (64g) slivered almonds
2 cups (250g) plain flour
3/4 cup (150g) caster sugar
1/4 cup (60g) unsalted butter, softened at room temp
1 cup (240ml) buttermilk
1 tsp vanilla essence
2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup (180g) dark chocolate chips (I used milk chocolate)
1 1/2 cups raspberries (fresh/frozen)
1. Preheat oven to 180oC. Grease and line 8 inch square baking pan/dish.
2. Make streusel by gently mashing cold butter in small bowl. Add flour, sugar and mix with fork. Add almonds and set aside.
3. In a large bowl, add flour, sugar, butter, milk, vanilla, baking powder, salt and egg. Beat on low until everything combined, remembering to scrape down the bowl if using stand mixer. Do not over mix.
4. Spread half of batter into baking pan/dish. Layer with half of the streusel, then most of the raspberries and chocolate chips. Repeat with rest of batter and streusel. Top with remaining raspberries and chocolate chips.
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