Coffee Cake

Ingredients

• 340 gButter
• 227 gCream cheese
• 250 gSugar
• 50 gBrown sugar
• 2 pcsEgg
• 5 mlVanilla extract
• 240 gFlour
• 4 gBaking powder
• 2.5 gBaking soda
• 1.5 gSalt
• 60 mlMilk
• 170 gChocolate
• 246 gRaspberry
• 25 gPecan
• 2.6 gCinnamon

Instructions

1. 1

   Prepare the batter

   • Preheat the oven to 175 °C (350 °F). Grease a 23×33 cm (9×13 inch) pan or line it with parchment paper.
   • In a large bowl beat 227 g softened butter and 227 g cream cheese with 250 g granulated sugar until creamy.
   • Beat in the eggs and 5 ml vanilla extract until smooth.
2. 2

   Mix dry ingredients and combine

   • In another bowl whisk together 240 g all-purpose flour, 4 g baking powder, 2.5 g baking soda and 1.5 g salt.
   • Add the flour mixture to the creamed mixture alternately with 60 ml milk, stirring until just combined.
   • Stir in 170 g semisweet chocolate chips and gently fold in 246 g fresh raspberries.
3. 3

   Fill the pan

   • Pour the batter into the prepared pan and smooth the top.
4. 4

   Make streusel and top

   • Mash 50 g brown sugar, 2.6 g ground cinnamon and 113 g softened butter with a fork until chunky; mix in 25 g chopped pecans.
   • Sprinkle the streusel evenly over the batter.
5. 5

   Bake and cool

   • Bake at 175 °C (350 °F) for 50–55 minutes until a toothpick inserted in several spots comes out clean.
   • Cool in the pan for 15 minutes, loosen edges with a knife or spatula, then cool completely before cutting.