a lifestyle blog about motherhood, intention, whimsical moments, and wellness
Dark Chocolate Raspberry Coffee Cake
Mary Beth Johnson is a writer based in Atlanta, GA. She is currently writing her first book in between school drop off and laundry piles.
She can be found every day on Instagram and at the local coffee shop.
Winter Isn’t Over Just Yet
Valentine’s Day is just around the corner and with it all the sweets and treats to celebrate love. I’ve got some fun recipes and crafts to share with you in the coming weeks, including this delectable Dark Chocolate Raspberry Coffee Cake that we made in the last few days of Christmas break.
January always feels like is should be the last month of winter, doesn’t it? In this month you’re saying goodbye to the old year and welcoming the new. You’re sending the kids back to school. And, if you’re anything like me, you’re already making plans for summer when the kids get out of school again. I am constantly reminding myself to slow down in January. Stay in the present. Winter has a little bit more to teach us.
A Pause In Winter
I’m grateful Valentine’s Day makes an appearance mid-February. There’s something about homemade marshmallows, sweet love notes, and little gifts that create a beautiful pause on a power-through-your-New-Year’s-resolution-month. I’ve always tried to make this holiday stand out to my kids. Even when they were really little and could barely talk, I wanted them to know that love was important to celebrate. We would do simple things, like bake muffins for breakfast. Then, we would eat them warm out of the oven. Next, we would make little notes for their friends and pass them out at church. I like that February 14th gives us an extra push to set aside a day to say, “Hey, I care about you and here’s what you mean to me.” I know some people think this day is cheesy and over-commercialized, but I think it is such a great reminder to lean into love.
Love Sits At Our Table
These days, my kids are quite a bit older and we’re not in the slow mornings phase of life anymore. Yesterday, everybody went back to school after winter break (which means, homework, tennis, football, and teacher emails just started rolling in again). My youngest, who is 5, wanted to plan a “back-to-school” party. He decorated paper plates with sweet loves notes that said things like, “Congratulations! You win a special hug from me” in different colors. We picked up donuts from up the street and ate them with hot chocolate. This is what celebrating love looks like. You don’t have to spend much money or have your celebration on the actual holiday. Gather your people around you. Stop and acknowledge that love sits at your table and fills your home.
Dark Chocolate Raspberry Coffee Cake
This Dark Chocolate Raspberry Coffee Cake was discovered during Christmas break when I was baking and trying all sorts of new recipes. The cake is so moist and holds a combination of textures and flavors. The crunchy streusel topping that sinks into the top of the cake is my favorite part. You can sub the white chocolate for the dark – also delicious! Enjoy with a cup of milk or a mug of hot coffee.
Freezing Instructions: Freeze baked and cooled cake for up to 3 months. Thaw in the refrigerator or at room temperature before serving. Cake Pan Sizes: You can bake this cake in an 8-inch or 9-inch square baking pan, a 9-inch pie dish, an 11×7 inch baking pan, or an oval baker that’s about 9-10 inches long. Anything that holds 8-10 cups of batter works. The bake time slightly changes, so keep your eye on the cake after about 42 minutes and have a toothpick handy to check for doneness. For a 9×5 inch loaf pan, bake for at least 60-65 minutes. For a larger 9×13 inch cake, double the recipe. The bake time will be a little longer, but use a toothpick to test for doneness. Chocolate Chips: You can use milk chocolate, white chocolate, semi-sweet, or dark/bittersweet chocolate chips. Recipe by Sally's Baking Addiction
1/4 cup (50g) granulated sugar
1/4 cup (31g) all-purpose flour
3 Tablespoons (45g) unsalted butter, cold
1/2 cup (64g) sliced or slivered almonds
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (240ml) buttermilk or whole milk
1 cup (180g) dark chocolate chips*
1 and 1/2 cups fresh or frozen (thawed) raspberries
Preheat oven to 350°F (177°C). Spray 8 or 9-inch baking pan* (see recipe note) with nonstick spray.
Make the streusel first: Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This takes a few minutes. Fold in the almonds. Set aside to use in step 4.
Make the cake: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk. Finally, add the chocolate chips. Beat on low until everything is combined. Avoid over-mixing. Using a large spoon or rubber spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful.
Spread the batter into the prepared baking pan. Top with the streusel. If you have any extras, dot the top of the cake with a few raspberries and chocolate chips.
Bake for about 45-46 minutes if using an 8-inch or 9-inch baking pan, though that time changes if you used a different size baking pan. That time is a guideline; the cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. You can also let the cake cool completely before slicing and serving.
Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week.
I am Casey Leigh. I love to share my life through this little blog. When you stop by you can expect pieces of my perspective on life, faith, kids, marriage, loss... with touches of art, creative inspiration, fashion, projects & things I love along the way. My gift to you, our story...