Chocolate Chip Cream Cheese Coffee Cake

Nick Malgieri

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• Cake Batter

• 2  cups cake flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 lb unsalted butter, softened
• 1 1⁄4 cups sugar
• 2  large eggs
• 1⁄4 cup milk
• 1 (12 ounce) bag  semi-sweet chocolate chips

• Crumb Topping

• 1⁄2 cup all-purpose flour
• 1⁄2 cup rolled oats
• 1⁄4 cup  firmly packed light brown sugar
• 1  teaspoon ground cinnamon
• 4  tablespoons unsalted butter, melted

Directions

1. Set oven rack to middle of oven; preheat to 350°.
2. Butter and flour a 12-cup straight-sided tube pan; set aside.
3. In a bowl, stir the flour, baking powder, baking soda, and salt together.
4. 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.
5. Add the eggs one at a time, beating until smooth after each addition.
6. Lower mixer speed to Low and add half the dry ingredients; scrape down side of bowl and beater.
7. Beat in milk, then beat in remaining dry ingredients.
8. Give batter a final mix with a large rubber spatula; fold in chocolate chips; spread batter evenly in the prepared pan.
9. Make crumb topping: stir all the dry ingredients together in a bowl; mix well.
10. Stir in butter and continue stirring until the mixture forms large crumbs.
11. Sprinkle the crumb topping evenly over the batter.
12. Bake for about 50-55 minutes or until cake is well risen, the crumbs are golden, and pick comes out clean.
13. 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.