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Chocolate Chip Cream Cheese Coffee Cake

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“Nick Malgieri”
READY IN:
1hr 40mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

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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