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When the raspberries are fresh and producing more quickly than we can eat fresh, this moist and crunchy coffee cakes is one of my favorite ways to bake with them.
Basic ingredients combine for a moist cake full raspberries, walnuts, and chocolate chips topped with a crunchy, buttery streusel for a special brunch or dessert treat.
This is the kind of coffee cake that is easy to pull together and bake but also incredibly impressive for house guests and bake sales alike!
Simple Ingredients
Like all the best food, this coffee cake comes together with basic ingredients. Do use the best you can find and make sure your butter is softened before beginning.
Raspberries
Find the most flavorful, local raspberries you can for the best results here.
While, I haven’t tested it, I do imagine any berry could be substituted here. Whole blueberries or Saskatoon or even chopped strawberries would likely work.
I also believe that mixed berries would be quite delicious here – in short use what you have.
Chocolate Chips
I like a dark chocolate chip in this cake. However, use whatever you prefer – semi-sweet, milk, even white chocolate would be nice.
There is only a half cup of chocolate chips which might not seem like much but is honestly a great ratio. You could add more but I don’t believe the cake needs it.
Walnuts
The walnuts add a bunch of crunch and flavor to this cake. An entire cup might seem like too much but honestly works well. You could use less or switch it out for chopped pecans or even almonds if you prefer.
How to Serve
This coffee cake is quite delightful when served still warm. It’s fine to serve it at room temperature but if you can serve it slightly warm with the chocolate chips still a bit melted, it’s something quite special.
Serve it with your favorite hot or cold beverages and call it good. The coffee cake can be sliced quite thin and served as part of a larger brunch buffet.
If you’re serving it as a dessert, a bit of whipped cream or ice cream could be nice but honestly the cake doesn’t need anything extra.
How to Store
Keep any leftover cake stored in an airtight container where it should stay fresh for up to 4 days at room temperature.
For longer term storage you can freeze the cake. Simply put into plastic bags or freezer containers. Use up frozen cake within 6 months for best flavor and to prevent freezer burn. Let frozen cake thaw on the counter prior to serving.
Raspberry Coffee Cake with Streusel Topping
A rich moist cake full of fresh raspberries, walnuts, and chocolate chips is topped with a buttery and sweet streusel for a wonderful brunch treat.
Ingredients
Streusel Topping
- 1/3 Cup Unbleached, All-Purpose Flour
- 2 Tablespoons Salted Butter, softened
- 2 Tablespoons Brown Sugar, packed
Coffee Cake Batter
- 1 1/4 Cups Unbleached, All-Purpose Flour
- 1/4 Cup Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/4 Cup Butter, softened
- 1/4 Cup Milk
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 Cups Raspberries
- 1 Cup Walnuts, chopped
- 1/2 Cup Chocolate Chips
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a 9" springform pan.
Make the topping:
- In a small bowl, combine all the topping ingredients, using a fork combine everything until crumbly. Set aside.
Make the cake:
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and butter. Using a pastry blender, two knives, or a fork mix everything together until it resembles fine crumbs.
- In a small measuring cup, whisk together the milk, egg, and vanilla extract until completely combined.
- Pour the wet ingredients into the dry and mix well. It will be a bit stiff.
- Add the raspberries, walnuts, and chocolate chips, mixing until completely combined. Don't worry if you mash the raspberries a bit.
- Spread the batter into the prepared pan evenly.
- Sprinkle the topping crumbs across the top of the batter.
- Bake in the preheated oven for 30 minutes or until an inserted tester comes out clean.
- Let the pan cool on a wire rack for 10 minutes.
- Run a knife around the edge of the pan and then loosen the springform ring and remove.
- Let cool slightly before serving, but do serve still warm.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 307mgCarbohydrates: 34gFiber: 2gSugar: 16gProtein: 6g
We try our best but cannot guarantee that nutrition information is 100% accurate.
I’ve made this twice now and its just sooo good! The chocolate chips make this so delicious. It comes together quickly and looks so beautiful. 10/10
Thank you so much for saying so! I’m tickled to know how much you’re enjoying it.