Source: Mostly from my own head; the cake base is adapted from a few other recipes
Yesterday morning I decided that we needed a Valentine's-appropriate dessert to follow our dinner of heart-shaped pupusas. Because I've really been in the mood for a rich, delicious coffee cake this week, that's what came into my mind! What could be more perfect for Valentine's than a coffee cake laced with just-barely-sweetened berries and studded with dark chocolate? After tasting our creation last night, Mahon and I decided: Pretty much nothing! This is definitely a recipe we'll be keeping and making again.
For Berry Ribbon:
1 cup frozen mixed berries
1/2 T honey
1/2 cup butter, room temperature
3/4 cup sugar
2 large eggs
2 cups flour
1 t baking powder
1 t baking soda
3/4 t salt
1 cup plain Greek yogurt or sour cream
1/2 cup dark chocolate chips
For Streusel Topping:
1/4 cup butter (cold and sliced, or room temperature)
1/4 cup sugar
1/4 cup flour
2 t cinnamon
Preheat oven to 350. Grease and flour an 8" or 9" pan (I used a round springform pan). In small saucepan on stove, heat berries and honey together and simmer for a few minutes, or until they have made a syrup. If desired, roughly blend berry syrup using an immersion blender or regular blender (our mix had large whole strawberries, so this kept the chunks to a manageable size!). Set syrup aside.
To prepare the streusel topping, combine all ingredients in small bowl and cut together with a fork or pastry blender until crumbly. Set aside.
In small bowl, combine flour, baking soda, baking powder, and salt. In large mixing bowl or the bowl of a stand mixer with beater attachment, cream butter and sugar together until smooth. Beat in eggs one at a time. Add the flour mixture alternately with the yogurt/sour cream and blend batter until smooth. Fold in chocolate chips.
Fold half of the cake batter into your prepared pan. Pour berry syrup evenly over batter. Add remaining batter on top of syrup; using a rubber spatula, swirl the batter and syrup together to create a berry ribbon. Top with streusel topping and bake 45-55 minutes, or until edges are beginning to brown and a toothpick inserted in the center of the cake comes out clean. Cool at least a few minutes before eating—the cake is much easier to cut when it's completely cooled, but if you're like us, you won't be able to wait that long!
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