Chocolate Chip-Cream Cheese Coffee Cake

Makes 1 cake, serving up to 16

To change the coffeecake’s flavor, substitute 1/2 cup of raspberry or strawberry jam, peach, cherry, or pineapple preserves, apple butter, or orange marmalade for the chocolate chips. The cooled coffee cake can be covered with foil and stored at room temperature a day before serving.

Streusel Topping
3/4 cup all-purpose bleached flour
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted but not hot
1/2 cup nuts (walnuts, pecans, slivered almonds), chopped coarse or old-fashioned oatmeal, or sweetened flaked coconut

Cream Cheese Filling
8 ounces softened cream cheese
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract

Coffee Cake
1 1/2 cups all-purpose bleached flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, at room temperature
1/2 cup sugar
1 egg
3/4 cup plain low-fat yogurt
1/2 cup mini chocolate chips

Adjust oven rack to lower-middle position; heat oven to 375 degrees. Fold a 16-inch length of heavy-duty foil to 8 1/2-inches wide so it fits across pan bottom and up 2 sides of a 9-inch square metal baking pan as foil overhangs to pull baked coffee cake from the pan. Spray foil with vegetable cooking spray.

For topping, use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.

For filling, beat cream cheese and sugar in a medium bowl until smooth. Beat in egg and vanilla until smooth; set aside.

For cake, mix flour, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in a medium bowl until light and fluffy, about 2 minutes. Beat in egg until smooth. Alternating 1/3 at a time, beat in the dry ingredients and yogurt until a smooth, thick batter just forms.

Spread batter over prepared pan; spread cream cheese filling over batter. Sprinkle chocolate chips, then streusel topping over filling.

Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer to wire rack to cool for 5 minutes. Loosen sides with a thin-bladed knife and use foil handles to pull cake from pan. Serve warm or room temperature.

6 Comments

  1. Michael says

    Yes, Susan, I’m fascinated too by how recipes are made–and then revised. Pam, it’s this determination to test and test until you get it right–that scientific approach to the art–that really sets you apart.

  2. ali says

    Hello!
    Thank you for sharing your recipe. It sounds like a wonderful cake, and I would really like to give it a try.
    Can I ask what method you use for measuring flour, or how much one cup of flour should weigh?
    Thanks again!

  3. Pam says

    Hi Ali, I loosen up the flour, dip in the measuring cup and sweep across the top with a knife. Pretty simple, but it works!

  4. Ali says

    Hello Pam,
    Thank you for your kind reply!
    Very helpful, and I’ll use that as a guide for your muffin recipe, which I hope to try soon as well. I like the idea of using yogurt in both.
    Thank you so much!

  5. says

    sounds amazing – can’t wait to try… Love anything with nuts in the toppings.

    your recipes are all so unique WOW

    question: do you think this would work using butterscotch chips (chopped up) ?

    Sheri

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