Raspberry Chocolate Coffeecake with Vanilla Glaze
A layer of raspberry jam studded with chunks of melty chocolate make this coffeecake a sunny sweet treat any time of year.
Makes 10 to 12 servings
3 cups flour
1 1⁄4 cups granulated sugar
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3 eggs
1 cup buttermilk
1⁄4 cup sour cream
3⁄4 cup (1 1⁄2 sticks) unsalted butter, melted
For the streusel:
1 1⁄2 cups flour
3⁄4 cup granulated sugar
1⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter, melted
For the filling:
1 cup raspberry jam
3⁄4 cup chopped dark chocolate
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
Combine dry ingredients in a large bowl. In a separate bowl, whisk eggs, buttermilk and sour cream until combined. Whisk in melted butter. Add wet ingredients to dry and stir with a spatula or wooden spoon until combined. Batter will be very thick.
Make streusel: Combine flour, sugar and salt in a bowl. Add melted butter and stir until mixture is moistened and clumps together.
Spread half the batter in bottom of prepared baking pan.
For filling: Warm 1 cup jam in microwave and spread over batter. Sprinkle chopped chocolate over jam.
Add remaining batter, using a spatula to spread it evenly. Top with streusel. Bake in preheated oven 50 to 60 minutes until a tester inserted into center comes out clean. Remove pan to a rack to cool.
Make glaze: Sift powdered sugar into a bowl. Add milk and vanilla and whisk until smooth. Add more milk, a few splashes at a time, until glaze reaches desired consistency.