Desserts

Scrumptious Blackberry Chocolate Coffee Cake

94

A perfect mix of fruit and chocolate in this coffee cake. Added streusel gives buttery flavor without a ton of butter, and substituting some of the flour for whole wheat adds nutrition.

12
Streusel
2 Tablespoons unsalted butter, cold
1/4 cup granulated sugar
1/4 cup all-purpose flour

Cake
2 cups all-purpose flour (can substitute 2/3 cup of AP for whole wheat without affecting taste and consistency too much)
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 cup milk
1/2 Tablespoon vanilla extract
2 teaspoons baking powder
1 large egg
3/4 cup semi-sweet chocolate chips (or dark)
3/4 cup white chocolate chips
1-1/2 cups fresh blackberries (could also use raspberries or other fruit)
1. Preheat oven to 350F degrees. Spray a 9-inch baking pan with nonstick spray. Set aside. 2. Make the streusel by gently mashing up 2 T of cold butter in a small bowl. Add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around with a fork until well combined and crumbly. Set aside. 3. In a large bowl, add 3/4 cup sugar, 1/4 cup butter, milk, vanilla extract, baking powder, and egg. Slowly beat in flour just until everything is combined. 4. Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then 3/4 of the blackberries and chips. Repeat with the rest of the batter and the streusel. Top with remaining berries and chips. 5. Bake for 45-50 minutes, covered. Monitor closely for the last few minutes, and remove when an inserted toothpick comes out clean. The cake has the possibility of becoming too dry if left in too long, even a few minutes too long.
Nutritions

Calories
329

Sodium
26mg
1% DV

Fat
12g
19% DV

Protein
4g
9% DV

Carbs
50g
17% DV

Fiber
2g
9% DV
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