Otherwise 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.
Ingredients
* 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
Makes 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!
tried this twice, first in a muffin cups,next in a round pyrex...the best ever so far! with coffee early morning in the garden or during coffee breaks at work...
Posted by: del | November 04, 2010 at 11:57 PM
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
Posted by: Mandy | June 17, 2009 at 11:01 AM
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. :)
Posted by: Twinplus2momma | October 10, 2008 at 11:52 AM
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!
Posted by: Charlotte Henry | May 02, 2007 at 10:04 AM
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.
Posted by: Christine | May 30, 2005 at 02:36 PM
are you supposed to melt the butter, or cream it?
Posted by: anon | May 30, 2005 at 11:31 AM
Thanks for the reminder, secretary D! :) I sent an email to the carnival. This stuff IS delicious, but be forewarned, also highly addictive. :))
Posted by: Christine | May 22, 2005 at 10:06 AM
DO NOT FORGET TO SUBMIT THIS ONE TO THE CARNIVAL!!!
:-)
(Reminder email to follow)
Just playing secretary...
But seriously, this one looks /really/ delicious!
Posted by: David | May 22, 2005 at 09:59 AM