Tuesday, April 17, 2012

Chocolate & Raspberry Coffee Cake

For Easter brunch last week I was asked to bring coffee cake. I am a pin-a-sorous and I had seen this recipe over at Melangery and decided that is what I was going to do, based on the gorgeous picture she had taken, she working as a food photographer and man is she good. This was the picture that caught my eye:

·         3 cups all-purpose flour
·         2 teaspoon baking powder
·         1 teaspoon baking soda
·         1/2 teaspoon salt
·         6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature
·         1 1/4 cups granulated sugar
·         3 large eggs, at room temperature
·         1 teaspoon vanilla
·         2 cups sour cream or yogurt I used some of both
·         melted chocolate for top of the cake

·         1/4 cup granulated sugar 
·         1/4 cup light brown sugar, packed
·         1 teaspoon unsweetened cocoa powder 
·         1 1/2cup raspberries (frozen or fresh), plus extra for decoration

Preheat oven to 350F. Butter and flour or spray a 9- to 10- inch Bundt pan.

Sift together flour, baking powder, baking soda, and salt. Set aside dry ingredients.

In the bowl of stand mixer, cream the butter and sugar on medium speed until light and fluffy about 5 minutes. Add eggs one at a time and scraping down the sides of the bowl as needed. Add vanilla.

On low speed, in 3 additions of each, mix in the dry ingredients and sour cream, alternating the dry and wet ingredients until ingredients are just blended. Be careful not to over mix batter.
Make the filling by mixing the sugars  and cocoa powder  in a medium bowl.

Scoop in 1 ½ cups cake batter into your prepared Bundt pan (I did not have one so I used an angel food cake pan and it worked fine) and spread evenly to cover the bottom. Sprinkle one-third of the filling and scatter one-third of the raspberries over the filling. Scoop in 2 cups cake batter and spread evenly. Sprinkle one-third of the filling and scatter one-third of the raspberries over the filling. Scoop in 2 cups of cake batter and spread evenly. Sprinkle the rest of the filling and raspberries. Add the rest of the cake batter and spread evenly over the raspberries.

Bake for 50-60 minutes at 350F until a cake test inserted in the middle comes out clean. Allow cake to cool in pan for 30 minutes, then invert onto a cooling rack, remove pan and let cool completely before serving. I sifted powdered sugar on top and then followed her directions and followed it by melted chocolate on the top of the cake and raspberries.

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