Cream Cheese Chocolate Chip Coffee Cake

Here’s your excuse to eat chocolate for breakfast in the form of my Cream Cheese Chocolate Chip Coffee Cake. This dense cake pairs perfectly with a cup of coffee or you can serve as dessert.  You can make this in a loaf pan like I did or a more traditionally shaped coffee cake pan.  If you like nuts, chop up some pecans or walnuts and mix them in with your cinnamon sugar topping.  It is great served warm with butter or at room temperature.  I don’t have any “sliced” pictures as I dropped this one off with the neighbors to thank them for giving us their Durham Bulls tickets Sunday so you’ll have to take my word for it that the inside is packed with chocolate and cinnamon goodness.   And again, chocolate for breakfast…DSC_0575

What to buy:

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1 8 ounce package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup milk, (I use 2%)
  • 1 cup semisweet chocolate chips

for the topping:

  • 1/4 cup white sugar
  • 1 teaspoon cinnamon

What to do:

  • preheat oven to 350 degrees and grease a large loaf pan
  • combine flour, baking powder, baking soda and salt
  • in another bowl, beat butter and cream cheese in a large bowl with an electric mixer until combined
  • add sugar, cinnamon and vanilla to butter mixture, mixing until light and fluffy
  • add eggs one at a time, then add the flour mixture alternating with the milk, mixing until just incorporated
  • fold in chocolate chips and pour the batter into pan
  • mix 1/4 cup sugar and cinnamon and sprinkle over batter.
  • bake until a toothpick inserted into the center comes out clean, 70 to 90 minutes
  • cool in pan until the sides are loosened and you can easily shake it out





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