Chocolate Chip Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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When I was a teacher, this recipe was recommended by one of my student's parents. I've made it so many times, I can't imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. Michelle Krzmarzick Torrance, California Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
1-1/2 cups sugar, divided |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup 2% milk |
1 cup (6 ounces) semisweet chocolate chips |
1/4 cup chopped pecans |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips.
2. Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
3. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting. Yield: 10-12 servings.
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