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Chocolate Chip Coffee Cake Recipe

Chocolate Chip Coffee Cake Recipe photo by Taste of Home

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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

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Chocolate Chip Coffee Cake Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 10-12 Servings

15 50 65

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 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

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.
Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
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.

Nutritional Facts 1 serving (1 slice) equals 474 calories, 29 g fat (17 g saturated fat), 98 mg cholesterol, 360 mg sodium, 51 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chocolate Chip Coffee Cake in Taste of Home October/November 2001, p39

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Reviews for Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake

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Reviewed on May. 03, 2013 by delowenstein

Actually, I HAD made this recipe when it first came out and the recipe was delicious! It's one I have prepared & is a keeper! Dawn E. Lowenstein

Reviewed on Dec. 10, 2012 by abagailesh

Every time we make this cake for guests we get requests for the recipe.

Reviewed on Nov. 02, 2012 by crysmitchell

I have made this recipe 3 times so far. It is great! It keeps really well for a week! My spouse is not crazy about nuts, so if I am making it for home, I use a streusel topping rather than the nut topping; however I prefer the nut topping. Will be added to my Christmas brunch recipes.

Reviewed on Mar. 06, 2012 by Karen J

This is fantastic! I've made it multiple times and each time it was great. I've aslo made it using jumbo muffin tins and frozen the muffins. Tastes good after being frozen, too!

Reviewed on Nov. 11, 2011 by SDPadres22

Excellent recipe! I used a bundt cake pan and the mini choloclate chips. Also, I only used about half of the specified sugar and cinnamin topping.

Reviewed on Nov. 04, 2011 by 1275

This was DELICIOUS!! I really mean it too. Best coffee cake I ever tasted. I left out the pecans and added 1/2 cup more chocolate chips. It was great. I will definitely make it again! I could not help myself to eat more and more of it! I can't say much more except make it and see for yourself!