Name: Raspberry Dark Chocolate Chip Crumb Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 100 g (¾ cup) all-purpose flour; ¾ cup brown sugar; 4 tbsp melted unsalted butter; ¼ tsp salt; 254 g (1 ¾ cup) all-purpose flour; 1 cup granulated sugar; 1 cup sour cream (full fat) (room temperature ); ½ cup vegetable or canola oil (or unsalted butter); 16 g (2 tbsp) cornstarch; 2 tsp baking powder; 1 tsp vanilla extract; ½ tsp salt; 2 large eggs (rom temperature ); 8 oz fresh raspberries; 1 cup dark chocolate chips; 4 oz fresh raspberries; ¼ cup dark chocolate chips

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Raspberry Dark Chocolate Chips and Crumb Cake combine for a perfectly tasty combination. This treat is tart at first taste from the raspberries and the dark chocolate finishes with a bitter sweet satisfaction that embedded in a comforting crumbling sweet bread that is worth every single bite.

Crumbling buttery sweetness, this Coffee Cake recipe is cheaper and better than any you may stumble across. Thick slices covered in accents and invitations this cake is a must try. My middle son requested this cake with his morning tea the day of his birthday in a couple of weeks (getting dignified I guess). When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids may also enjoy with a mild tea, milk or favorite beverage.

Every time I start a long road trip, my husband will grab a cup of coffee and a cinnamon coffee cake from one of the shops near the interstate. He was so excited when he saw this come out of the oven. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Preheat the oven to 350°F. Grease the 8″ x 8″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first. Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs.

In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.

Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).

Add raspberries and dark chocolate chips. Use a spatula and fold everything together.

Add the batter to the pan.

Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.

Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

Serve & enjoy!

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Raspberry Dark Chocolate Chip Crumb Cake

Raspberry Dark Chocolate Chip Crumble Cake will melt in your mouth with each moist rich and delicious buttery bite.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Baked Goods, Breakfast

Cuisine American

Servings

Calories

Equipment

8" x 8" Square pan

Ingredients

Crumbs

100 g (¾ cup) all-purpose flour
¾ cup brown sugar
4 tbsp melted unsalted butter
¼ tsp salt

Cake

254 g (1 ¾ cup) all-purpose flour
1 cup granulated sugar
1 cup sour cream (full fat) room temperature
½ cup vegetable or canola oil or unsalted butter
16 g (2 tbsp) cornstarch
2 tsp baking powder
1 tsp vanilla extract
½ tsp salt
2 large eggs rom temperature
8 oz fresh raspberries
1 cup dark chocolate chips

Topping

4 oz fresh raspberries
¼ cup dark chocolate chips

Instructions

Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs.
100 g (¾ cup) all-purpose flour, ¾ cup brown sugar, 4 tbsp melted unsalted butter, ¼ tsp salt
In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.
1 cup granulated sugar, 1 cup sour cream (full fat), ½ cup vegetable or canola oil , 2 large eggs, 1 tsp vanilla extract
Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
254 g (1 ¾ cup) all-purpose flour, 16 g (2 tbsp) cornstarch, 2 tsp baking powder, ½ tsp salt
Add raspberries and dark chocolate chips. Use a spatula and fold everything together.
8 oz fresh raspberries, 1 cup dark chocolate chips
Add the batter to the pan. Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.
4 oz fresh raspberries, ¼ cup dark chocolate chips
Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.