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5 from 6 votes

Chocolate Chip Raspberry Coffee Cake

Chocolate chips, raspberry jam, and cream cheese form a decadent layer between the light cake. Topping it all off is a sprinkling of mini chips and a chocolate drizzle.
Prep Time20 minutes
Active Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: 9" springform pan, brunch, cream cheese, ganache
Yield: 12 slices
Calories: 526kcal
Author: Sweet Ordeal

Materials

Coffee Cake:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, grated
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 3/4 cup sour cream
  • 1 tsp. almond extract

Filling:

  • 1/4 cup sugar
  • 8 oz. cream cheese, room temperature
  • 1 egg
  • 2/3 cup seedless raspberry jam
  • 1/4 cup mini chocolate chips, semi-sweet

Top Layer:

  • 1/2 cup sliced almonds
  • 1 tsp. mini chocolate chips, semi-sweet

Ganache:

  • 1/4 cup semi-sweet chocolate chips
  • 2 Tbsp. heavy cream, or Half & Half

Instructions

Cake and filling:

  • Preheat oven to 350°. Grease and flour 9" springform pan. Place butter in freezer for approx. 15 minutes.
  • In large bowl, mix flour and sugar together. Grate butter over mixture, stirring in batches. Set aside 1 cup of mixture in refrigerator.
  • To remaining flour mixture, add baking soda, baking powder, salt, egg, sour cream, and almond extract. Mix well and refrigerate approx. 15 minutes.
  • Meanwhile, in a small bowl, beat the sugar, cream cheese, and egg until blended and smooth.
  • Remove cake batter from refrigerator and spread batter evenly in the pan, including 2" up sides.
  • Pour cream cheese mixture over crust.
  • Carefully spoon raspberry jam over cream cheese. Sprinkle chips over jam.
  • Remove reserved 1 cup crumb mixture from refrigerator. Mix with almonds and sprinkle evenly over top.
  • Bake for 50 to 55 minutes. Crust should be a golden brown. Cool on wire rack.
  • As cake is cooling, sprinkle mini chips over top.

Ganache:

  • Heat heavy cream in microwave for approx. 30 - 45 seconds. Pour over chips. Allow heat to melt chips, stir. Reheat in 15 sec. segments if necessary to melt chocolate. Pour ganache in sandwich bag, snip the tip, and drizzle over top of coffee cake.
  • Serve warm or cold, refrigerate any leftovers. Enjoy!

Nutrition

Calories: 526kcal | Carbohydrates: 58g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 390mg | Potassium: 193mg | Fiber: 3g | Sugar: 31g | Vitamin A: 782IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg