Woohoo! It's Friday! That means it's a great day to eat cake for breakfast. Don't worry, though - it's coffee cake, which falls in the "desserts that have somehow become completely acceptable for breakfast" category.
Like any good coffee cake, this one boasts a thick layer of crumb topping. Messy? Yes...but so worth it. There's cocoa added to the topping for extra chocolatey goodness. If that's not enough for you, there's also a layer of Nutella running through the middle of the cake.
(Oh - but there's Greek yogurt and fresh berries in the recipe, too, so you can pretend you're eating fruit and yogurt for breakfast and somehow flour, sugar and butter got mixed in.)
Chocolate + Mixed Berry Coffee Cake
¾ cup flour
2/3 cup brown sugar
1 ½ teaspoons cinnamon
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 tablespoons unsalted butter, at room temperature and cut into small pieces
Mix together the first 5 ingredients. Then add butter and crumble with your fingers until fully mixed together. Set aside.
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick room temperature butter
1 cup granulated sugar
2 teaspoons vanilla
1 cup plain, full fat Greek yogurt
1 ½ cups mixed berries (fresh or frozen), divided
½ cup chocolate hazelnut spread (such as Nutella)
Preheat the oven to 350 degrees. Line an 8x8 baking dish with foil, letting some foil hang over the edges, and then grease with butter. Set aside.
In a medium bowl, mix together the flour, baking powder, soda and salt. In a separate bowl using a mixer with the paddle attachment, beat together the butter and sugar on medium-high speed for 2-3 minutes. Add the eggs, one at a time, beating until fully mixed in. Add the vanilla. Turn mixer to low and add the flour mixture, little by little, alternating with the yogurt. Turn the mixer off and gently stir in 1 cup of mixed berries using a spatula.
In a small bowl, mix together the chocolate hazelnut spread and ½ cup of the mixed berries. It may help to microwave them for 20-30 seconds to soften.
Pour half the batter into the prepared baking pan and spread evenly. Then layer on the berry and chocolate hazelnut mixture. Top with the second half of the batter and then the crumble topping.
Bake in 350 degree oven for 60-65 minutes. Let cool for 20 minutes then lift out the cake using the foil and transfer to wire rack to finish cooling. Slice and serve!