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Raspberry Cocoa Nib Coffee Cake

Mar 28 by Anita 17 Comments

Raspberrycoffeecakeslice

Thanks to everyone who entered the Daily Gourmet/NewTree giveaway! The five winners are: Michelle, Jessica, Jessicah89, Debbie, and Kristin! Congrats to you all!

We had company last week: my brother-in-law had the honor of being our first houseguest to use our (finally)properly fitted out second bedroom. (Previous guests enjoyed the luxury of our living room couch while the second bedroom served as our glorified storage closet). The organization of our place has reached a kind of halfway inertia, like the interminable midpoint of a marathon. All our public spaces are perfectly presentable – on most days, at least, while we take advantage of the doors to all our private bedrooms to hide the multitude of home-decorating failures: bare walls, still-unpacked boxes, miscellany and ephemera as yet unsorted. Another roadblock to my dream of a fully-organized home: we need more bookshelves. Currently about 60% of my book collection is homeless, meaning my floor is a constantly-morphing library as I pile and un-pile books over each other. (This is only a pseudo-complaint, though, as I really love my books too much to ever begrudge my lost square footage).

 

Coffeecakeaddins

However, there’s nothing like a visiting guest to kickstart the home-organizing process. Or to provide a reason to bake a little welcome treat to leave on the counter. One of my first favorite recipes when I started baking was this coffee cake made with cream cheese and swirled with raspberry jam. It evolved over the years into its current incarnation, with sour cream and a topping of hazelnut streusel. I sprinkle my streusel over the top of the coffee cake, but you can also swirl it into the cake batter if you like a contrasty layer in your coffee cake. I also threw in some cocoa nibs I had to add another dimension of flavor. The result is your classic golden, pillowy coffee cake, moist with a ribbon of jam, and a crunchy, buttery-nutty top. Just the thing to make someone feel right at home.

Raspberrycoffeecake

Raspberry Cocoa Nib Coffee Cake with Hazelnut Streusel

about 24 pieces
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  • Streusel
  • 1/2 cup (2 1/2 oz) all purpose flour
  • 1/4 cup ground toasted hazelnuts
  • 1/2 cup (3 1/2 oz) sugar
  • 1/8 teaspoon salt
  • 5 tablespoons (2 1/2 oz) unsalted butter, chilled
  • Cake
  • 1 1/4 cups (6 1/4 oz) all purpose flour
  • 3/8 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (4 oz) plus 1 tablespoon unsalted butter, room temperature
  • 1 cup (7 oz) sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3/8 cup (90 g) sour cream
  • 1/2 cup raspberry jam
  • 2 tablespoons cocoa nibs
  • For the streusel: Combine the flour, hazelnuts, sugar, and salt together in bowl of food processor.
  • Cut the butter into small cubes and add to the flour mixture.
  • Process until mixture resembles small peas. Do not let it combine fully into one ball of dough.
  • Refrigerate streusel until ready to use.
  • For the cake: Preheat oven to 350 degrees F. Butter and flour a 13" x 9" x 2" baking pan.
  • Sift flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
  • Combine butter and sugar together in a stand mixer and beat together until light and fluffy.
  • Add in flour mixture and beat until mixture just begins to come together into a dough.
  • Combine eggs, vanilla, and sour cream together in a small bowl. With the mixer running on low speed, pour the egg mixture slowly into the bowl. Mix until the batter is smooth and fully combined, about 3 to 5 minutes.
  • Pour the batter into prepared pan and spread out evenly. Use a spoon to place 8-10 dollops of raspberry jam over the top. Sprinkle the cocoa nibs over the top of the batter as well. Using a knife, swirl jam and nibs into the batter to marble.
  • Sprinkle streusel over the top of the swirled batter.
  • Bake for about 25 to 30 minutes, until top is brown and a cake tester inserted into the center of the cake comes out clean. Remove from oven and let cool before serving.

Filed Under: Cakes, Personal, Recipes Tagged With: cocoa nibs, coffee cake, raspberry, streusel

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Comments

  1. 1

    Nisrine M says

    Mar 28 at 1:49 am

    Raspberry, azelnuts and cocoa nibs together simply mean that i’m in trouble. iT LOOKS FANTASTIC.

    Reply
  2. 2

    sweet road says

    Mar 28 at 4:03 am

    Ooohh this sounds really good! Where did you find cacao nibs?

    Reply
  3. 3

    Shauna from Piece of Cake says

    Mar 28 at 8:24 am

    Awesome conbination of flavors! And lovely photos, as always. 🙂

    Reply
  4. 4

    Maris (In Good Taste) says

    Mar 28 at 9:47 am

    I want a cup of coffee and a piece of your coffee cake NOW! looks scrumptious!!!

    Reply
  5. 5

    sara says

    Mar 28 at 3:07 pm

    Yum, this sounds amazing! What fantastic flavors! 🙂

    Reply
  6. 6

    Anna says

    Mar 28 at 9:29 pm

    boy the mess of moving i hear that! mm this cake looks wonderful, and nibs make anything great. lovely!

    http://www.icyviolets.blogspot.com

    Reply
  7. 7

    amy says

    Mar 28 at 10:36 pm

    This coffee cake looks and sounds wonferful! So perfect for my after tea indulgence. Can’t wait to try your recipe.

    Reply
  8. 8

    Sprinzette @ Ginger and Almonds says

    Mar 29 at 3:38 am

    Coffee and raspberries and cocoa nibs – what a lush combination. Looks seriously tasty, and not too complex. I wish I had a slice to eat with my coffee right now!

    Reply
  9. 9

    Sharlene says

    Mar 29 at 6:47 pm

    Everything about this sounds delicious. My family loves coffee cake so this will certainly be made soon!

    Reply
  10. 10

    Monique says

    Mar 30 at 9:06 am

    Wow! I love cocoa nibs, but never thought to use them like this.
    Since you love French food I thought you might be interested in an amazing culinary tour to France throughout the Loire Valley.
    There is one coming up in June, it is truly an unforgettable tour.
    http://www.francebackroad.com

    Reply
  11. 11

    Dave aka The Male Baker says

    Apr 2 at 12:48 pm

    Great idea! I like how you put hazelnuts in the streusel and sour cream to make this cake moist. Ill have to try this soon.

    Reply
  12. 12

    Maris (In Good Taste) says

    Apr 4 at 3:52 pm

    Cup of coffee and a slice of this and I will be all set!

    Reply
  13. 13

    Sue says

    Apr 7 at 11:01 am

    Looks and sounds delicious. Where can you buy cocoa nibs?

    Reply
  14. 14

    Addicted Baker says

    Apr 11 at 10:04 pm

    This is amazing. Looks delicious!

    Reply
  15. 15

    jorjettecelestine says

    Jun 26 at 3:54 pm

    It looks great! It reminds me of my mother cakes, speacially that one with carrots. 🙂

    Reply
  16. 16

    YWS says

    Apr 19 at 9:46 am

    This looks really delicious, thanks for the unique recipe!

    Reply

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

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