Raspberry Chocolate Coffee Cake
This indulgent coffee cake layers a rich, buttery cake with a smooth cream cheese and raspberry jam filling, finished with chocolate chunks for the perfect sweet companion to your morning or afternoon coffee.
Servings: 16 servings
Ingredients
- cake
Cake
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup butter or margarine softened
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup SACO Cultured Buttermilk Blend
- ¼ cup water
- 1 egg
- ½ cup chocolate chips melted
- 1 tsp almond extract
- 1 tsp vanilla extract
- Filling
Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg
- 1 cup chocolate chips divided
- ½ cup raspberry jam
- nuts chopped (optional)
Instructions
Cake
- Preheat oven to 350°F.
- In large mixing bowl combine flour and sugar.
- Cut in butter with fork or pastry blender until mixture is crumbly.
- Reserve 1/2 the mixture for the topping.
- To remaining crumb mixture add the baking powder, baking soda, salt and Buttermilk Blend.
- Mix well.
- Add water, egg, melted Chocolate Chips, almond extract and vanilla.
- Blend well with beater.
- Spread over bottom of 9” spring form pan.
- Spread batter 1 inch up on sides of pan.
Filling
- In small mixing bowl blend together cream cheese, sugar and egg until smooth.
- Add 1/2 cup of Chocolate Chips then spread over batter in pan.
- Spread jam over top of Chocolate layer, then sprinkle top with 1 cup of reserved flour mixture and rest of Chocolate Chips.
- Sprinkle with nuts if desired.
- Bake 55 minutes, or until toothpick tests done.