Raspberry Chocolate Chip Coffee Cake
This coffee cake pairs fresh raspberries with semisweet chocolate chips in a tender cream cheese batter. The cream cheese gives the crumb a dense, moist texture, while the berries add tartness that keeps the chocolate from feeling heavy. A chunky cinnamon and pecan topping bakes into a crisp layer on top. It is made in a single 9x13-inch pan, so it suits a crowd, and it needs a full cool-down before slicing.
Instructions
Beat the softened butter, cream cheese and most of the sugar together in a large bowl until the mixture is creamy. Beat in the eggs and vanilla.
In a second bowl, stir together the flour, baking powder, baking soda and salt. Add this to the creamed mixture a little at a time, alternating with the milk.
Stir in the chocolate chips, then fold in the raspberries gently so they stay whole. Pour the batter into a greased 9x13-inch pan.
For the topping, mash the cinnamon and the remaining sugar and butter together with a fork until the mixture looks chunky. Mix in the pecans if you want them, then sprinkle the topping over the batter.
Bake at 350°F for 50 to 55 minutes. The cake is done when a toothpick pushed into several spots comes out clean.
Let the cake cool for 15 minutes, then run a knife or spatula carefully around the edge of the pan to loosen it. Cool it completely before cutting.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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