I think if I was stranded on a desert island, coffee cake would be one of the things that would be stuck in my mind. Making it is becoming a serious habit and because there’s so many great coffee cakes around already, searching for awesome flavors is giving me a headache!
Inspiration for this flavor came to me a few days ago while I was traveling. I went against my better foodie judgment and decided to buy an airport muffin. The barista told me it was raspberry with white chocolate and to be honest, it looked like an eight on the “tasty” scale. Sadly it ended up being more of a three, and if security wasn’t so obvious at Heathrow I’d have launched it back at barista boy with a note tied to it. I couldn’t find any white chocolate in it and there was a serious lack of raspberry…major muffin fail.
I thought about how those two flavors would make an amazing coffee cake. Fresh raspberries would have been a great choice but they can be difficult to find right now. Instead I used raspberry preserves which helps keep the cake moist and still packs a giant raspberry flavor kick. Don’t skimp on the white chocolate either, it’s one of my favorite things to eat and it belongs in coffee cake and muffins.
More coffee cakes for you to choose from.
Fake Ginger- Sour Cream Coffee Cake
My Baking Addiction- Banana Bread Coffee Cake
Bake Or Break- Caramel Crumb Coffee Cake
Dessert For Two- Coffee Cake Muffins
Raspberry White Chocolate Coffee Cake
- 1 1/2 cups all purpose flour
- 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 sticks butter at room temperature 6oz
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cardamom
- 1 egg plus 1 egg yolk
- 3/4 cup Greek yogurt
- 1/2 cup raspberry preserves
- 1/2 cup white chocolate chips
For The Topping
- 1/2 cup brown sugar
- 2 tablespoons butter cold
- 1 1/2 teaspoons flour
- Preheat the oven to 325 degrees F. Grease and lightly flour a 9 inch spring form pan or round cake pan.
- Make the topping by rubbing the butter through the brown sugar and flour with your fingers and set aside.
- Combine the flour, baking powder and baking soda in small bowl.
- Using a stand mixer with a whisk attachment, beat the softened butter and sugar until light and fluffy, about 5 minutes.
- Add the vanilla extract, cardamom and eggs and beat for a further 1-2 minutes.
- Gradually add the yogurt along with half of the flour mixture and mix, scraping down the bowl.
- Add the rest of the flour and mix until well combined.
- Transfer half of the batter into the prepared pan and spread out evenly.
- Drop 1 tablespoon of the preserves all over the batter and spread out using a fork or knife.
- Sprinkle half of the white chocolate chips over the batter.
- Pour the remaining batter on top and spread evenly.
- Using a piping bag with a small thin nozzle, pipe the remaining half cup of preserves in a circle starting form the center of the cake towards the edge of the pan.
- Sprinkle the remaining white chips over the top.
- Take the brown sugar topping and drop small lumps of it all over the top of the cake.
- Bake in the oven for 40-45 minutes and the cake is no longer wet in the center.
- Let cool before serving.