Raspberry Coffee Cake with Chocolate-Almond Streusel Swirl

one 9-inch bundt cake

For a stress-free pre-outing breakfast when you have guests, make this cake the night before. It will slice beautifully in the morning, and is rich enough to accompany a cup of coffee and get you on your way.

For the streusel filling:

½ cup brown sugar

¼ teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon cardamom

½ cup sliced almonds

3 ounces bittersweet chocolate, chopped


For the cake:

½ cup butter, softened

½ teaspoon salt

1¼ cup granulated sugar

1¾ teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon almond extract

2 large eggs

1 cup plain yogurt

½ cup milk

1 cup frozen raspberries

2½  cups all-purpose flour


To make the streusel filling:

Stir all the streusel ingredients together in a small bowl.  Set aside. 


To make the coffee cake: 

Heat oven to 350°. Grease a Bundt pan with butter, or spray with oil. 


In the bowl of a stand mixer, or with a hand-held electric beater, cream together the butter, salt and granulated sugar until very smooth. Add the baking powder and extracts. Then add the eggs, one at a time, mixing well after each addition. 


In a large glass measuring cup, whisk together the yogurt and the milk. Add the flour and the yogurt mixture to the mixing bowl in three additions, beginning and ending with the flour, and mixing well between each addition. Remove the bowl from the stand, and stir in the frozen raspberries by hand. 

Spoon half the cake batter into the Bundt pan, spreading evenly with a rubber spatula or the back of a spoon. Sprinkle all the streusel over the entire surface of the batter. Spoon the rest of the batter on top of the streusel and spread to completely cover. 


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