Black Raspberry Coffee Cake

  • Serves

    makes 1 8" cake


This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979.


For the Topping

  • 12 cup packed light brown sugar
  • 2 tbsp. flour
  • 1 tbsp. butter
  • 12 oz. semisweet chocolate, finely chopped

For the Cake

  • 1 cup flour
  • 34 cup sugar
  • 12 tsp. baking powder
  • 14 tsp. baking soda
  • 14 tsp. salt
  • 13 cup buttermilk
  • 1 egg, lightly beaten
  • 12 tsp. vanilla extract
  • 13 cup butter, melted and cooled
  • 1 14 cups fresh black (or red) raspberries


Step 1

For the topping, in a bowl, combine brown sugar, flour, and butter. Using your hands, mix thoroughly, then add chocolate. Mix well with a wooden spoon and set aside.

Step 2

For the cake, preheat oven to 375°. Sift flour, sugar, baking powder, baking soda, and salt together into a medium bowl. In a separate bowl, whisk together buttermilk, egg, vanilla, and melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon.

Step 3

Pour batter into a lightly greased 8'' round springform cake pan. Sprinkle raspberries over cake, then cover with topping. Bake until well-browned, 40-45 minutes. Serve warm.

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