Chocolate Chip Raspberry Coffee Cake
The recipe below is a family favorite of Seven-time International Bluegrass Music Association Female Vocalist of the Year, Rhonda Vincent.
1. Heat oven to 350°F. Spray bottom of a 9-inch round cake pan with no-stick cooking spray. Combine muffin mix, 3/4 cup milk, butter and almond extract in medium bowl; stir just until blended. Pour batter into prepared pan. Dollop preserves in small spoonfuls over batter. Gently swirl preserves into batter.
2. Bake 25 to 30 minutes or until golden brown. Cool in pan 10 minutes. Turn out onto rack to cool.
3. Combine chocolate chips and 2 tablespoon milk in microwave safe bowl. Microwave 1/2 to 1 1/2 minutes, stirring occasionally until chips are melted. Drizzle glaze over cake; sprinkle with almonds.
Tip
To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
Prep Time: 15 min
Cooking Time: 30 min
Serving size: 8 servings
Ingredients
Cake
No-Stick Cooking Spray
2 (7.4 oz.) pkgs. Chocolate Chip Muffin Mix
3/4 cup milk
1/4 cup butter, melted
1/4 teaspoon almond extract
1/3 cup Red Raspberry Preserves
Chocolate Glaze
1/2 cup semi-sweet chocolate chips
2 tablespoons milk
2 tablespoons sliced toasted almonds