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May 22, 2005

Chocolate Chip Cream Cheese Coffee Cake

RecipesOtherwise known as CCCCCC around here.

This is a huge favorite.  Every Christmas I make triple batches, some wrapped up for gifts (avoid fighting, give everybody their own little loaf), some laid out on a platter for Christmas gatherings.  (Last year I almost didn't make it, and you should have heard the uproar.) It's great with a hot cup of coffee, perfect for a brunch or afternoon tea. 

CCCCCC & CoffeeIngredients
* 1/4 lb butter (1 cube)
* 8 oz. cream cheese
* 1 1/4 cup sugar
* 2 eggs
° 1 tsp vanilla
° 2 cups flour
° 1 tsp baking powder
° 1/4 tsp salt
- 1/4 cup milk
- 6 oz chocolate chips

Topping:
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup chopped pecans

Cccccc_loaf_1Makes one large bundt cake, or two medium bread-size loafs, or 4 small (individual size) loafs.

Mix together * (first 4) ingredients in a large bowl till creamy.  Add the ° ingredients, continually mixing.  Add in the flour last, and in small increments to aid in smooth mixing.  Add milk last.  You may not need the whole 1/4 cup of milk, or you may need a little more.  Batter should be creamy but not drippy.  Stir in chocolate chips using a large spoon.

Spoon mixture into pan(s).  If using a bundt pan, fill half full.  You will need to slice off the excess to serve, so don't bother filling it overfull.  If using bread pans, fill about half to 3/4 full.  Sprinkle topping over all.  Bake at 350° (F) for 50-55 minutes.  Cakes will rise and become golden brown.  Test by inserting a knife or toothpick.  When done, the knife will come out almost dry.

A Word About Chocolate Chips:  This is the most important ingredient, IMO.  I always use Toll House semi-sweet chocolate chips.  I've tried other brands and flavors, but most are too sweet or ... just don't taste right to me combined with the cream cheese.  Also, I always use more than the recipe calls for.  Way.  But then, I love chocolate chips, so use your own discretion.

Enjoy!

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» Carnival of the Recipes #41 from Fresh as a Daisy
The Carnival of the Recipes is in full swing and we have a lot of interesting and yummy recipes for this week’s edition. It is becoming fruit season and there are a lot of ways to use them this week. [Read More]

Comments

What are the best ways to reduce the caloric and fat content of this recipe without compromising the tast too much? Is there a substitiute for part of the butter? Could I successfully use some egg whites instead of eggs? Thank you.
Mandy

What a great recipe. I found your site searching for a coffeecake recipe that uses cream cheese -and BONUS, you're a chocolate chip queen like me. I'll have to bookmark your site. I'm an SAHM of 4, and I do most of my baking on Fridays. I make some kind of special coffee cake, biscotti, or pastry for our Sat & Sun morning coffee together. It's the only time hubby and I have to sit down together all week. We chat and gaze adoringly upon our brood during the Today show. :)

This recipe is outstanding!!! It filled 2 loaf pans so I was able to freeze one of them. This is the best coffee cake recipe I have ever made. Thanks so much for posting this recipe!

I don't melt the butter, but I take both cream cheese and butter sticks out of the fridge for an hour or more so that they're both softish and easy to get the beater into.

are you supposed to melt the butter, or cream it?

Thanks for the reminder, secretary D! :) I sent an email to the carnival. This stuff IS delicious, but be forewarned, also highly addictive. :))

DO NOT FORGET TO SUBMIT THIS ONE TO THE CARNIVAL!!!

:-)

(Reminder email to follow)

Just playing secretary...

But seriously, this one looks /really/ delicious!

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