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Rich Chocolate Chip Coffee Cake Recipe
Rich Chocolate Chip Coffee Cake Recipe photo by Taste of Home

Rich Chocolate Chip Coffee Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 10-12 servings

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

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.

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

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.

Reviews for Rich Chocolate Chip Coffee Cake

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 3, 2013

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

MY REVIEW
Reviewed Dec. 10, 2012

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

MY REVIEW
Reviewed Nov. 2, 2012

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.

MY REVIEW
Reviewed Mar. 6, 2012

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!

MY REVIEW
Reviewed Nov. 11, 2011

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.

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