This Raspberry Chocolate Chip Pull Apart Coffee Cake is a delicious treat to serve for Mother's Day breakfast or brunch.
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 baking with yeast. I know, right? I don't know why I have waited so long to use this easy ingredient.
Actually, I always make this Homemade Pizza Dough, so I guess 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 to create a fun new breakfast treat.
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.
How to make Raspberry Chocolate Chip Pull Apart Coffee Cake:
- Make a yeast dough and let it rise until double in size.
- Punch the dough down and cut it into 48 even dough balls.
- Dip the balls in melted butter and roll in Cinnamon Sugar.
- Layer the cinnamon sugar coated dough in a bundt pan with fresh raspberries and mini chocolate chips.
- Cover and let rise again before baking.
Use rapid rise yeast to make these Monkey Bread Muffins for a fun and breakfast treat that everyone will go bananas for.
Once the coffee cake has finished baking, flip it out onto a plate leaving the pan over the top of the monkey bread.
PRO TIP: 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.
Recipe
Raspberry Chocolate Chip Pull Apart Coffee Cake
Fresh raspberries and chocolate chips make this easy coffee cake an amazing breakfast or brunch choice.
Ingredients
For the Dough
- 1 envelope active dry yeast
- ¼ cup warm water
- 1 cup milk
- ¼ cup butter
- 4 cups flour, divided
- ¼ cup sugar
- ½ teaspoon salt
For the Sugar Coating
- 1 ½ cups sugar
- 3 Tablespoons cinnamon
- ½ cup butter, melted
- ⅓ cup miniature chocolate chips
- 1 ½ cups fresh raspberries
Instructions
- Dissolve the yeast in the warm water. Let set for 5 minutes.
- Heat the milk and butter in a small saucepan over medium heat until melted and warm. Cool until 110 degrees.
- Combine the yeast water, milk & butter, 2 cups flour, sugar, and salt. Beat with a mixer for 2 minutes. Slowly add more flour until the soft dough forms and pulls away from the sides of the bowl.
- 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.
- Cover the bowl and place in a warm place for 1 ½ hours, or until double in size. Punch the dough down and roll into 48 even balls.
- 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 cinnamon sugar and butter and pour over the top.
- Preheat oven to 375 degrees.
- Cover the pan and let rise for an additional 45 minutes. Bake for 35 minutes.
- Remove from the oven 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
Tina
I have a "cheat" question. When in a hurry (which I always seem to be), can this bread be made with frozen yeast bread? The kind that you lay out to rise? If so, would there be a certain kind?
Thank you, not afraid of yeast, just want to make it faster.
Jocelyn
Hi, Tina. Yes, I believe you could use the frozen yeast bread in place of the fresh, and it would be faster for you. I would definitely recommend trying the yeast version at some point though...it was seriously so amazing!!!
Carlee @cookingwithcarlee
That looks amazing! And we are leaving town for the weekend... I was fine until I read this. Now I have the urge to go around the house and unplug EVERYTHING!! Then make this coffee cake to make myself feel better!
Jocelyn
Hahahaha! I am so sorry to curse you with the "unplug everything before leaving" curse. I have to admit your comment made me giggle out loud though 🙂
Amy @ Amy's Healthy Baking
Although I swore I'd never do it, I always go through the house and turn off all of the lights but one before we leave. It's exactly what my mom does! I'm scared to think of what trait I'll gain next... And I'm so glad you conquered sweet yeast baking! It's my favorite kind. Probably because my dad taught me how when I was still an itty bitty girl, so it brings back lots of fond memories. 🙂
Jocelyn
How fun that your dad showed you how to bake with yeast when you were little...that's awesome! I think I'm past the scared of it phase...I'm actually looking forward to trying some more recipes with it!
Erin @ Miss Scrambled Egg
It's funny that you say that, Jocelyn. My sister and I have adopted my mother's infamous, "I can't find my keys," and "I can't find my phone," sayings when we step out the door to go somewhere. It definitely happens as you grow older. I still haven't made pull apart bread despite the fact that I always drool on my laptop when I see pictures. Looks like I'll be making this soon.
Jocelyn
I think we all pick up some of our parents crazy quirks over the years. Makes me wonder what things my kids will do when they get older 🙂
Michelle { A Latte Food }
I used to be so intimidated by yeast! It wasn't until recently that we started getting along, so I feel you! But I am so glad you conquered your fear because this looks amazing!
Jocelyn
I think I can call yeast my friend now too!!! I'm ready to tackle some more yeast recipes soon!!!
Abbe @ This is How I Cook
this is one gorgeous cake. I bet it tastes even better than it looks!
Jocelyn
It really did taste out of this world good 🙂
Dorothy @ Crazy for Crust
Haha, we do that too, Mel more than me. And this bread is fantastic!!
Jocelyn
At least we are all not alone in this crazy habit, right?
Cyndi - My Kitchen Craze
Haha Jocelyn! So I am like your mom. I go around and make sure the stove is off, fridge is closed and nothing is left out. Every time. Then I get into the car and have to make sure the garage door is shut because if I don't make sure, it will drive me crazy. My poor family. 🙂 Yay for conquering your fear. I have a fear of yeast too. This looks amazing and I need to try it soon. 😉
Jocelyn
Yeah...I'm starting to do all that too!! Not so much on the day to day things like running to the store. But if we leave for the day or a week, I'm checking things all over!!! My poor family too 🙂
Chels+R.
This is dreamy and perfect and raspberries are my favorite.
Jocelyn
Thank you so much 🙂
Elle @ Only Taste Matters
First, I am a huge believer that chocolate chips make everything better. Everything! Second, I have always been afraid of yeast too! Glad I'm not alone. Thirdly, I keep seeing those pull apart cakes and breads on Pinterest but had no idea how they were made. Thanks for unveiling the mystery! It doesn't seem so scary now!
Jocelyn
I am right there with you...chocolate chips DO make everything better 🙂 And I'm so glad I'm no the only one afraid of yeast!