Chocolate Chip Cream Cheese Coffee Cake

Name: Chocolate Chip Cream Cheese Coffee Cake
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 12 serving(s)
Ingredients: 473.18 ml cake flour; 4.92 ml baking powder; 1.23 ml baking soda; 1.23 ml salt; 226.79 g package cream cheese, softened; 226.79 g unsalted butter, softened; 295.73 ml sugar; 2 large eggs; 59.14 ml milk; 340.19 g bag semi-sweet chocolate chips; 118.29 ml all-purpose flour; 118.29 ml rolled oats; 59.14 ml firmly packed light brown sugar; 4.92 ml ground cinnamon; 59.16 ml unsalted butter, melted

Submitted by ratherbeswimmin

"Nick Malgieri"

Download

Ready In:: 1hr 40mins
Ingredients:: 15
Serves:: 12

ingredients

Cake Batter
473.18 ml cake flour
4.92 ml baking powder
1.23 ml baking soda
1.23 ml salt
226.79 g package cream cheese, softened
226.79 g unsalted butter, softened
295.73 ml sugar
2 large eggs
59.14 ml milk
340.19 g bag semi-sweet chocolate chips
Crumb Topping
118.29 ml all-purpose flour
118.29 ml rolled oats
59.14 ml firmly packed light brown sugar
4.92 ml ground cinnamon
59.16 ml unsalted butter, melted

directions

Set oven rack to middle of oven; preheat to 350°.
Butter and flour a 12-cup straight-sided tube pan; set aside.
In a bowl, stir the flour, baking powder, baking soda, and salt together.
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.
Add the eggs one at a time, beating until smooth after each addition.
Lower mixer speed to Low and add half the dry ingredients; scrape down side of bowl and beater.
Beat in milk, then beat in remaining dry ingredients.
Give batter a final mix with a large rubber spatula; fold in chocolate chips; spread batter evenly in the prepared pan.
Make crumb topping: stir all the dry ingredients together in a bowl; mix well.
Stir in butter and continue stirring until the mixture forms large crumbs.
Sprinkle the crumb topping evenly over the batter.
Bake for about 50-55 minutes or until cake is well risen, the crumbs are golden, and pick comes out clean.
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.