Raspberry Coffee Cake with Chocolate-Almond Streusel Swirl

I saw this meme yesterday and had to laugh: 

If you were anywhere near New England on Thursday, you probably heard the collective groan of winter-weary residents as they looked out their windows and saw a foot and a half of fresh snow. Here in Portland, Maine we had been enjoying some pretty great spring-like temps and bare ground for a couple of weeks before this latest blast from that blowhard, Old Man Winter. 

Like many other businesses in Maine, we threw in the towel and stayed home on Thursday. We watched some basketball, read, cuddled with the cats (who reveled in a bonus Caturday in their own aloof AF way), and baked. I gotta tell ya: chocolate, butter, and summery raspberries go a long way in easing those second-winter blues.

Raspberry Coffee Cake with Chocolate-Almond Streusel Swirl

Makes one 9-inch Bundt cake

For the streusel filling:

½ cup brown sugar

¼ teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon cardamom

½ cup sliced almonds

3 ounces bittersweet chocolate, chopped

For the cake:

½ cup butter, softened

½ teaspoon salt

1-1/4 cup granulated sugar

1-3/4 teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon almond extract

2 large eggs

1 cup plain yogurt

½ cup milk

1 cup frozen raspberries

2-1/2 cups all-purpose flour

To make the streusel filling:

Stir all the streusel ingredients together in a small bowl.  Set aside. 

To make the coffee cake:

1. Heat your oven to 350 degrees. Grease a Bundt pan with butter, or spray with oil. 
2. In the bowl of a stand mixer, or with a hand-held electric beater, cream together the butter, salt, and granulated sugar until very smooth. Add the baking powder, and extracts. Then add the eggs, one at a time, mixing well after each addition. 
3. In a large glass measuring cup, whisk together the yogurt and the milk. 
4. Add the flour and the yogurt mixture in three additions, beginning and ending with the flour, and mixing well between each addition. 
5. Remove the bowl from the stand, and stir in the frozen raspberries by hand. 
6. Spoon half the cake batter into the Bundt pan, spreading evenly with a rubber spatula or the back of a spoon. Sprinkle all the streusel over the entire surface of the batter. 
7. Spoon the rest of the batter in globs on top of the streusel. Spread this so that it completely covers the streusel. 
8. Bake the cake for 45-60 minutes. When a knife stuck in the center of the cake comes out clean, it’s done. 
9. Remove the cake from the oven. Cool for 10 minutes, then invert and release the cake onto a plate. Do not let the cake cool completely in the pan before releasing.
10. When the cake is completely cool, dust the whole thing with confectioner’s sugar, and, if desired, serve with fresh raspberries.