Chocolate Chip Cream Cheese Coffee Cake |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Nick Malgieri Ingredients:
2 cups cake flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 (8 ounce) package cream cheese, softened |
1/2 lb unsalted butter, softened |
1 1/4 cups sugar |
2 large eggs |
1/4 cup milk |
1 (12 ounce) bag semi-sweet chocolate chips |
1/2 cup all-purpose flour |
1/2 cup rolled oats |
1/4 cup firmly packed light brown sugar |
1 teaspoon ground cinnamon |
4 tablespoons unsalted butter, melted |
Directions:
1. Set oven rack to middle of oven; preheat to 350°.
2. Butter and flour a 12-cup straight-sided tube pan; set aside.
3. In a bowl, stir the flour, baking powder, baking soda, and salt together.
4. In the bowl of a stand mixer, beat cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes.
5. Add the eggs one at a time, beating until smooth after each addition.
6. Lower mixer speed to Low and add half the dry ingredients; scrape down side of bowl and beater.
7. Beat in milk, then beat in remaining dry ingredients.
8. Give batter a final mix with a large rubber spatula; fold in chocolate chips; spread batter evenly in the prepared pan.
9. Make crumb topping: stir all the dry ingredients together in a bowl; mix well.
10. Stir in butter and continue stirring until the mixture forms large crumbs.
11. Sprinkle the crumb topping evenly over the batter.
12. Bake for about 50-55 minutes or until cake is well risen, the crumbs are golden, and pick comes out clean.
13. Cool cake in pan on a rack for about 15 minutes; invert cake to a plate, remove pan, then invert cake again onto the rack to cool completely.
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