Breakfast Brunch Cake

Raspberry White Chocolate Macadamia Cake




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Raspberry White Chocolate Macadamia Cake

Raspberry White Chocolate Macadamia Cake ~ this quick and easy streusel coffee cake can be made with fresh or frozen berries.

I realized the other day that I’ve never posted a recipe that features raspberries.  I thought that was odd, and since berries are everywhere right now, it’s time to fix that.  This is my kind of voluptuous breakfast cake, thick and puffy , filled with raspberries cooked down to a barely jammy state, topped with a macadamia and white chocolate crumb.

It’s inspired by a British cake that uses rhubarb instead of berries. I was drawn in by the macadamia and white chocolate topping.  You don’t really taste the white chocolate, it just gives a certain sweetness and creaminess to the crumble.  The overall cake is not too sweet, and definitely in the coffee cake arena.

Raspberry White Chocolate Macadamia Cake

This makes a large cake, so make it for a crowd, or freeze some for later.  I adapted the recipe from Waitrose.

Raspberry White Chocolate Macadamia Cake
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5 from 1 vote

Raspberry White Chocolate Macadamia Cake

Course coffee cake, Dessert
Cuisine American

Ingredients

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cardamom
  • 1/2 cup sugar
  • 6 Tbsp unsalted butter cut in pieces
  • 2 large eggs
  • 2/3 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 lb fresh raspberries 3 packages 
  • crumb topping:
  • 1/2 cup flour
  • 2 Tbsp butter
  • 2 Tbsp sugar
  • heaping 1/2 cup macadamias rough chopped
  • 3 or 4 oz white chocolate cut in chunks 

Instructions

  •  Preheat oven to 350F
  • Sift the first 5 ingredients together.  Rub in the butter with your fingers until the mixture has the texture of coarse crumbs.
  • Mix the eggs with the yogurt and vanilla and beat until smooth.  Add to the dry ingredients and mix well.
  • Spread out the dough evenly into a buttered 8x10 baking pan.  You can line it with parchment if you like.
  • Top with raspberries.
  • Mix the topping by rubbing the sugar, flour and butter together with fingers until crumbly.  Add the nuts and chocolate.  Sprinkle evenly over the raspberries.
  • Bake for 40 to 45 minutes until a toothpick comes out clean.
  • Cool slightly before cutting.

Other coffee cakes to try ~

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17 Comments

    Leave a Reply






  • Reply
    A. Val
    January 28, 2019 at 4:49 pm

    I just baked this and although it was good, the cardamom was too over powering. Perhaps next time I’ll use 1/2 tsp.

    • Reply
      Sue
      January 28, 2019 at 4:53 pm

      Good to know, I definitely recommend that everybody feel free to adjust any of my ingredients to their liking. With cakes it can be frustrating because you can’t really taste it before it’s baked.

  • Reply
    grace
    May 27, 2013 at 3:26 pm

    i may be alone in this, but to me, where there are macadamia nuts, there must also be white chocolate. LOVE this cake, sue!

  • Reply
    Magnolia Verandah
    May 24, 2013 at 6:33 am

    I am always searching for Feast size cakes. This one is on my list now.

  • Reply
    shannon weber
    May 24, 2013 at 10:42 am

    i’m completely sending this to my mom: it’s her birthday soon and you just made a cake which contains mostly everything she loves (except for me and my sister). 🙂 she’ll lose it. she may actually want this to be her birthday cake.

  • Reply
    Paula Montenegro
    May 23, 2013 at 7:00 pm

    Voluptous is the right word for this cake Sue. Stunning and so delicious!

  • Reply
    Carol | a cup of mascarpone
    May 23, 2013 at 5:31 pm

    I want it now! What a fabulous recipe, Sue! Can I please have that cut slice with the fork…it has my name written all over it! 🙂 Have a great weekend, Sue!

  • Reply
    Heather Schmitt-Gonzalez
    May 24, 2013 at 12:00 am

    I love voluptuous cake. I need it for breaky tomorrow!

  • Reply
    La Table De Nana
    May 23, 2013 at 11:54 pm

    Well that looks and sounds like it should be on my will make list:) Thank you Sue.

  • Reply
    Barbara
    May 23, 2013 at 11:01 pm

    Oh yeah, Sue, but you know me…I’d use rhubarb! Gorgeous treat, love the crunch of the nuts and so pleased to read they freeze well.

  • Reply
    Averie @ Averie Cooks
    May 23, 2013 at 3:15 pm

    I just made a strawberry cake and your raspberry cake is stunning! Love the white choc and those big crumbly nuggets!

  • Reply
    Inside a British Mum's Kitchen
    May 23, 2013 at 5:27 pm

    Sue this looks fantastic! I’ve bookmarked it as I have a brunch coming up – what could be sweeter?? Love that you use cardamon
    Mary x

  • Reply
    bellini
    May 23, 2013 at 4:23 pm

    It’s our kind of cake too Sue!

  • Reply
    Manju
    May 23, 2013 at 2:25 pm

    Goodness, that looks so gorgeous. Love cakes with raspberries!

    Luv,
    Manju

    • Reply
      Sue/the view from great island
      May 23, 2013 at 2:34 pm

      Thanks, Manju— Most of the time fresh raspberries don’t last long enough around here to make it into a cake! This would be good with blueberries, too.