Chocolate Chip-Cream Cheese Coffee Cake
To change the coffeecake’s flavor, substitute ½ 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.
Serves: Makes 1 cake, serving up to 16
Streusel Topping
  • 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
Cream Cheese Filling
  • 8 ounces softened cream cheese
  • ½ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Coffee Cake
  • 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
  1. 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.
  2. For topping, use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
  3. For filling, beat cream cheese and sugar in a medium bowl until smooth. Beat in egg and vanilla until smooth; set aside.
  4. 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.
  5. Spread batter over prepared pan; spread cream cheese filling over batter. Sprinkle chocolate chips, then streusel topping over filling.
  6. 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