Chocolate Chip-Cream Cheese Coffee Cake
by: Three Many Cooks
Serves: Makes 1 cake, serving up to 16
- ¾ cup all-purpose bleached flour
- ½ cup dark brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons butter, melted but not hot
- ½ cup nuts (walnuts, pecans, slivered almonds), chopped coarse or old-fashioned oatmeal, or sweetened flaked coconut
- 8 ounces softened cream cheese
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose bleached flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons butter, at room temperature
- ½ cup sugar
- 1 egg
- ¾ cup plain low-fat yogurt
- ½ 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 8½-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 ⅓ 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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/chocolate-chip-cream-cheese-coffee-cake/
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