Raspberry chocolate chip coffee cake with Mama Steph


1 packed cup light brown sugar
4 tbsp. flour
2 tbsp. butter
1/3 cup semi-sweet chocolate chips


2 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
2 eggs, lightly beaten
1 tsp. vanilla extract
2/3 cup butter, melted and cooled
2 1/2 cups fresh raspberries

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.

2. For the cake, preheat oven to 350°. 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.

3. Pour batter into a lightly greased 11" round springform cake pan. Sprinkle raspberries over cake, then cover with topping. Bake until well-browned, about an hour. Remove from springform after about 10 minutes and serve warm.

Find more recipes from Mama Steph at www.MamaStephF.com