Chocolate Chip Cream Cheese Coffee Cake (Nick Malgieri) by glory

[BakerAunt]

Chocolate Chip Cream Cheese Coffee Cake from Nick Malgieri's Perfect Cakes
Submitted by glory on June 04, 2004 at 3:09 pm

Source: Nick Malgieri's Perfect Cakes
This has a rich texture and a crisp lovely topping. A definite keeper.

Cake Batter:
2 c. cake flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
one 8 oz. Pkg. Cream cheese, softened
1/2 lb. Unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/4 cup milk
12 oz. semisweet choc chips
*Note: I subbed 1/2 tsp. Chocolate extract for 1/2 tsp of the milk. Think I would increase this next time.

Crumb topping:
1/2 cup AP flour
1/2 cup rolled oats (old fashioned)
1/4 cup brown sugar, firmly packed
1 tsp. Cinnamon ( I used Penzey?s apple pie spice)
4 Tbs. unsalted butter, melted.

One straight sided tube pan, buttered and floured. (I sugared mine.)

Preheat oven to 350 degrees setting rack in middle of oven.

In medium bowl stir together flour, baking powder, baking soda and salt.

In large mixer bowl beat the cream cheese, butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add eggs, one at a time, until smooth after each addition.

Decrease mixer speed to low and add half the dry ingredients. Stop mixer scraping down bowl and beaters. Beat in milk, then beat in remaining ingredients.

Give batter a final mix with a large rubber spatula. Fold in chocolate chips, spread the batter evenly in the prepared pan.

To make the crumb topping, stir all dry ingredients together in mixing bowl mixing well. Stir in butter mixing until it forms large crumbs. Sprinkle over the cake batter evenly.

Bake 50-55 minutes or until the cake is well risen, the crumbs are golden and a toothpick inserted into the center emerges clean.

Cool cake in pan on rack for about 15 minutes. Invert the cake to a plate, remove side and bottom of pan, then invert again to rack to cool.

Slide cake onto platter.

Storage: Wrap in plastic and keep room temp for up to several days, or double wrap and freeze for longer storage.

Makes one 9 inch cake about 12 servings

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