Raspberry Chocolate Sour Cream Coffee Cake

Ingredients

Cake

• - 3 cups all purpose flour
• - 2 tsp baking powder
• - 1 tsp baking soda
• - 1/2 tsp salt
• - 6 oz (1 1/2 sticks) unsalted butter, softened
• - 1 1/4 cups granulated sugar
• - 3 large eggs, room temp
• - 1 tsp vanilla
• - 2 cups sour cream or yogurt
• - melted chocolate for topping

Filling

• - 1/4 cup granulated sugar
• - 1/4 cup light brown sugar
• - 1 tbsp unsweetened cocoa powder
• - 1 1/2cup raspberries, and extra for decoration

Directions

1. 1. Preheat oven 350F and grease 9 or 10� bundt pan.
2. 2. Sift flour, baking powder, baking soda, and salt.
3. 3. In a mixing bowl using an electric mixer on medium, cream butter and sugar for 5 mins until light and fluffy. Slowly add in eggs and vanilla.
4. 4. On low speed mix in dry ingredients and sour cream, alternating between the two until incorporated.
5. 5. To make filling, mix the sugars and cocoa powder in a bowl.
6. 6. Scoop 1 � cups of the cake batter evenly onto the bottom of the cake pan. Sprinkle one-third of the filling and then one-third of the raspberries. Scoop 2 cups of the cake batter and spread evenly and then sprinkle the rest of the raspberries. Add in the rest of the cake batter.
7. 7. Bake 50-60 mins and then allow cake to cool in pan for 30 mins before transferring to a cooling rack. Let cake completely cool and pour over melted chocolate and raspberries.