When I was a teacher, this recipe was recommended by one of my student's parents. I've made it so many times, I can't imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. --Michelle Krzmarzick Redondo Beach, California

Allrecipes Member

Recipe Summary test

15 mins
50 mins
1 hr 5 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, cream the butter, cream cheese and 1-1/4 cups of sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chocolate chips. Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.

  • Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.

Nutrition Facts

567 calories; protein 6.9g; carbohydrates 61.4g; fat 34.6g; cholesterol 111.1mg; sodium 376.3mg. Full Nutrition

Reviews (177)

Rating: 5 stars
I was pleasantly surprised by this recipe! My husband is not a fan of coffee cakes, but I keep trying anyway and this one was a success! To minimize excess use of ingredients if it wasn't successful, I cut the recipe in half. I used a regular 9" round cake pan to bake it. No problems with that. My cake didn't turn out dense like other reviewers and I think it's because I beat the butter, cream cheese, sugar, eggs, and vanilla until REALLY light and fluffy. The cake was really light, which was a plus for us. I used this recipe as a dessert and served with homemade whipped topping on the side. So good! Thank you! Read More
Rating: 5 stars
Excellent. Made in a bundt pan. Doubled the topping, put first in pan, then half batter, rest of topping, rest of batter. I used Ghiardelli choc chips. Divine. Read More
Rating: 5 stars
this one got rave reviews when i took it to work. i also added more choc chips and also some toffee chips i had to the top. i sort of swirled some of the topping into the batter too. i cooked it about 10 minutes longer than the original recipe. a definate keeper! Read More
Rating: 5 stars
This was amazing!!!!! quite possibly the best baked item I have ever made. I substituted a 1/2 cup applesauce for one stick of butter and you could not tell at all. Read More
Rating: 5 stars
Oh my gosh! AMAZING! I followed all directions and I just added more chocolate chips, but used milk chocolate instead of semi-sweet which I recommend! I can't wait to share this with others! Make sure your butter and cream cheese is room temp. before mixing to ensure the batter can be whipped together well. Read More
Rating: 5 stars
This is a very moist coffee cake which I love! I made this as a "Peanut Butter Chocolate Chip Coffee Cake" using half unsalted butter and half peanut butter, half semi-sweet chocolate chips and half peanut butter chips. It was so peanutty ;) For the topping (I doubled the amount, then sprinkled in the middle too), I used brown sugar instead of white sugar. I made three different types of pans at the same time. I baked @350F for 55 mins with a 7" springform pan, for 30 mins with 6 standard muffin cups and for 25 mins with 8 mini muffin cups out of this recipe. I will definitely make this again :) Read More
Rating: 5 stars
WOW! The first time I get this much of a good reaction from everyone in the family for a coffee cake! Everyone said it was perfect tasting, had a perfect texture and the perfect amount of chocolate(I did add a little bit more than a cup). It was dense, yet light, somewhat simlar to a pound cake as another reviewer noticed as well. If there was anything negative with it, trust me, my family is not too shy to let me know! They really all loved it, and it was all gone very quickly! Thanks so much for this awesome recipe, 100% delish! Read More
Rating: 5 stars
My first question is why does the rating system only go to 5 stars. This was totally wonderful. A big hit for dessert last night and even better this morning for breakfast. Read More
Rating: 5 stars
the cake is sooooo soft and light! i suggest using demerara sugar for the topping instead of white sugar ... Read More