Black Raspberry White Chocolate Chip Coffee Cake

While I'm not exactly sure what happened here, I'm super excited at the pleasant mistake of a (mostly) caramelized streusel topping instead of a traditional crumby coffee cake topping. The caramelized version sealed in the sweet goodness and tender crumb of this lovely coffee cake, swirled with black raspberry jam and dotted with white chocolate chips. Raspberries and white chocolate just work well together and I'm glad I paired them in this delicious cake. I took this to work for a training session can came home with make 5 or 6 slices. Yeah, it went over real well--several people came back for seconds.

You know I have a general aversion to making cakes, so what could have possessed me? Well, it's the second Monday of the month and must be a Secret Recipe Club reveal day! It's reveal day for Group B and we've all been assigned a blog from which to choose a recipe, cook and post the results today. Check out the other Group B members' reveals down below. This month I was assigned to From Grandma Loy's Kitchen blog which is loaded with lots of lovely recipes. First of all, can we shout out to this adorable bunny trail cake she made last week? Love it! But besides that, Dave and I scoured the recipes and made a short list of options, including lumpy coal cookies, panko crusted pork cutlets, chili seasoning and chocolate coconut brownies. But in the end this coffee cake reeled me in with it's raspberries and almonds. Except I (disappointingly) didn't have any almonds. So I decided the next best thing would be white chocolate. Perfect. I also lightened the recipe up a bit, replacing the oil with Greek yogurt (which may have caused the topping to caramelize). I loved the result and am so glad (as were my colleagues at the training) I decided to tackle cake for this month's Secret Recipe Club. I can't wait to try some of Grandma Loy's other recipes. Go check out her blog and tell her I said hi!

Black Raspberry White Chocolate Chip Coffee Cake

Ingredients

2 1/4 cups flour
1 1/2 teaspoon cinnamon, divided
1/2 teaspoon salt
1 cup brown sugar, packed
3/4 cup sugar
1/4 cup Greek yogurt
1 cup white chocolate chips
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk (or 1 Tablespoon vinegar plus enough milk to measure to 1 cup)
1 egg
1/2 teaspoon vanilla extract
1 cup black raspberry jam

In a medium bowl, whisk together flour, 1/2 teaspoon cinnamon, salt, brown sugar, and sugar. Then stir in yogurt.

Remove 3/4 cup of this mixture to a small bowl and add remaining cinnamon and white chocolate chips. Stir to combine and set aside.

In the medium bowl with remaining flour mixture, add baking soda and baking powder. Whisk to incorporate. In another bowl, combine buttermilk, egg and vanilla extract. Stir into flour mixture and mix until just combined and all flour is wet.

Pour half the batter into a lightly greased 9 x 13 inch baking pan.

Place jam in a microwave safe dish and microwave on high for 1 minute. Spoon or pour over batter in pan and use an offset spatula or spoon to spread around. Cover with remaining batter.

Dust the cake with leftover topping and gently press it into the batter.

Bake at 350 degrees F for 40 minutes. Start testing for doneness at 30 minutes, inserting a tester in center. Continue baking until the tester comes out clean and the edges are firm.

Remove from oven and place on a wire rack to cool before cutting into squares.

Makes 24 slices.

Happy Baking,
The Cookie Princess

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