Raspberry Chocolate Chip Pull Apart Coffee Cake

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This Raspberry Chocolate Chip Pull Apart Coffee Cake is a delicious treat to serve for Mother’s Day breakfast or brunch.

*This post is sponsored for One2One Network on behalf of ACH Foods and Fleischmann’s® Yeast. I am partnering with them as a Become a Better Baker Blog Ambassador.

Want to know something funny about me? I have become my mother. Oh, that’s not the funny part. I realize all of us eventually resemble our parents in looks or actions. Let me tell you what my husband thinks is so funny about this.

I grew up with my mom checking our appliances and lights at least 10-15 times before leaving the house. More specifically, the iron was the one appliance that she would worry about the most. Sometimes she would pull back in the driveway, just so one of us could go in and check again. I always thought this was kind of funny.

Until my husband pointed out recently that I go through the house and pull plugs on appliances before we go away for a trip. A few months ago we went on vacation for a week. When we got home, my husband wanted a cup of coffee for breakfast. He turned the coffee maker on and walked away while it warmed up. When he came back, he realized that it wasn’t even plugged in. Believe me, I heard about that one for days!

At least I don’t go through the house and check every appliance before going to the grocery store. Mom, I know you are reading this…I love you and your funny quirks!

Want to know another funny thing about me? I have finally conquered my fear of yeast. I know, right? I don’t know why I have waited so long to use this easy ingredient. Well I have made pizza crust at home, so I didn’t avoid it entirely. I just haven’t done anything sweet with it, until now.

This week I used this Whole Wheat Pull Apart Coffee Cake recipe from Fleischmann’s® Yeast as my inspiration.

I was pleasantly surprised at how easy it is to make dough with yeast. Since yeast takes time to rise, I knew my coffee cake wouldn’t be ready until later in the day. Not a problem for my kiddos, though. They enjoyed heating up pieces in the microwave the next day for breakfast.

After the dough has risen, roll it into 48 even dough balls. Dunk these balls in melted butter and roll in a cinnamon sugar mixture.

I layered these cinnamon sugar balls in a Bundt pan with fresh raspberries and mini chocolate chips. After the dough rises one more time, you will have a pan that is full to the top with goodness.

The berries and chocolate will cook along with the melted butter on the dough. This will create a sauce that will glaze the pieces of dough. Make sure when you flip your coffee cake out on a plate, that your plate has an edge to catch the glaze. My plate was flat, so I ended up with glaze on my counter.

This beautiful Raspberry Chocolate Chip Pull Apart Coffee Cake would be the perfect treat to serve for any breakfast or brunch that you may be attending. You could also make it for your mom for Mother’s Day as a thank you for everything she has done for you over the years. Or make it as an apology for using her as a funny illustration in your own funny quirks

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Raspberry Chocolate Chip Pull Apart Coffee Cake

Prep Time: 2 hours, 45 minutes

Cook Time: 35 minutes

Yield: 1 coffee cake

Fresh raspberries and chocolate chips make this easy coffee cake an amazing breakfast or brunch choice.

Ingredients

1 envelope Fleischmann's® Active Dry® Yeast 1/4 cup warm water 1 cup milk 1/4 cup butter 3 1/2 - 4 cups flour, divided 1/4 cup sugar 1/2 teaspoon salt For the Sugar Coating 1 1/4 cups sugar 2 teaspoons Spice Islands® Ground Saigon Cinnamon 1/2 cup butter, melted 1/3 cup miniature chocolate chips 1 1/2 cups fresh raspberries

Instructions

1. Dissolve the yeast in the warm water. Let set for 5 minutes.
2. Heat the milk and butter in a small saucepan over medium heat until melted and warm.
3. Combine the yeast water, milk & butter, 2 cups flour, sugar, and salt. Beat with a mixer for 2 minutes. Slowly add more flour until a soft dough forms. Place the dough on a lightly floured surface and knead until smooth. Place the dough in a greased bowl, turning the dough once to coat each side.
4. Cover the bowl and place in a warm place for 1 1/2 hours, or until double in size. Punch the dough down and roll into 48 even balls.
5. Mix together the sugar and cinnamon. Dip the dough balls in the melted butter and roll in the sugar mixture. Place half the sugar coated balls in a greased 12 cup Bundt pan. Sprinkle with half the chocolate chips and raspberries. Repeat with the remaining balls, chocolate chips, and raspberries. Mix together the remaining sugar and butter and pour over the top.
6. Cover the pan and let rise for an additional 45 minutes. Bake at 375 degrees for 35 minutes. Remove and immediately flip the coffee cake onto a plate. Allow the cake and pan to set for 1 minute before removing the pan. Let the coffee cake cool at least 10 minutes before serving. Store in a covered container. Reheat pieces in the microwave or oven until warm.

Notes

Recipe adapted from this Whole Wheat Pull Apart Coffee Cake recipe from Fleischmann's® Yeast

3.1 http://insidebrucrewlife.com/2015/04/raspberry-chocolate-chip-pull-apart-coffee-cake/ Copyright Inside BruCrew Life

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