Chocolate Chip Coffee Cake
This is a coffee cake we have had at family functions for years and it never disappoints. It is so moist and the combination of chocolate and cinnamon is so warm and yummy. Christmas morning and coffee cake is just the perfect combination.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
- Category: Quick Bread & Muffins
Ingredients
Scale
Cake:
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 oz unsalted butter, soft
- 8 oz cream cheese, soft
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup cold milk
- 6 oz semi sweet chocolate chips
Topping:
- ½ cup granulated sugar
- 2 tsp cinnamon
- ½ cup chopped pecans
Instructions
- In a small bowl combine the flour, baking powder, baking soda and salt. Set aside.
- Mix sugar, cinnamon and pecans together to make the topping. Set aside.
- In a large mixing bowl cream butter, cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla.
- Add dry ingredients to the butter/sugar mixture and mix just until combined. Stir in cold milk and chocolate chips.
- Spread batter into a greased 9” springform pan. Mixture will be thick.
- Bake the cake at 350º for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 15 minutes, then remove the outer ring.
Notes
- To keep pecans from getting too dark, top the cake after 15 minutes of baking.
- This recipe also makes delicious muffins (17-18 regular size).
- Cake keeps for about 3 days at room temperature, but it can also be made ahead of time and frozen.
Find it online: https://www.flourandco.com/chocolate-chip-coffee-cake/