Raspberry-Chocolate Coffee Cake
Yield
12 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
margarine
or butter, softened |
|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | package |
chocolate chips (semi-sweet)
6 ounces |
|
| 1 | cup |
raspberries
fresh or unsweetened, frozen, thawed |
|
| streusel | |||
| ¼ | cup |
margarine
or butter, firm |
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
margarine
or butter, softened |
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | package |
chocolate chips (semi-sweet)
6 ounces |
|
| 237 | ml |
raspberries
fresh or unsweetened, frozen, thawed |
|
| streusel | |||
| 59 | ml |
margarine
or butter, firm |
|
| 79 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 79 | ml |
almonds
slivered |
*
|
Directions
Heat oven to 350℉ (180℃).
Prepare Streusel. Grease square pan, 9 X 9 X 2 inches.
Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds.
Beat on medium speed 2 minutes, scraping bowl occasionally.
Spread half of the batter in pan.
Sprinkle with half each of the chocolate chips, raspberries and Streusel.
Repeat layers.
Bake about 50 minutes or until wooden pick inserted in center comes out clean.
*If using self-rising flour, omit baking powder and salt.
STREUSEL: Cut margarine into flour and sugar until crumbly.
Stir in nuts.
