A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon.

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
10
Yield:
1 9-inch cake
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

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  • Combine flour, baking powder, baking soda, and salt in a bowl.

  • Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.

  • Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.

Nutrition Facts

504 calories; protein 7g 14% DV; carbohydrates 61.8g 20% DV; fat 27.3g 42% DV; cholesterol 86.7mg 29% DV; sodium 320.4mg 13% DV. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2013
OMG!!! THIS WAS SO GOOD AND VERY EASY TO MAKE. MY DAUGHTER HAS A NUT ALLERGY SO I OMITTED THE PECANS. I ALSO ADDED A 1/2 CUP OF WHITE CHOCOLATE CHIPS AND A 1/2 CUP OF SEMI SWEET CHIPS TO THE BATTER....WOW WHAT A TASTE DIFFERENCE!!!!! I WILL DEFIANTLY MAKE THIS AGAIN!!!! Read More
(12)

Most helpful critical review

Rating: 3 stars
04/14/2019
I had fat free cream cheese in the house so I used it. The cake was good but dry. Read More
44 Ratings
  • 5 star values: 34
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/13/2013
OMG!!! THIS WAS SO GOOD AND VERY EASY TO MAKE. MY DAUGHTER HAS A NUT ALLERGY SO I OMITTED THE PECANS. I ALSO ADDED A 1/2 CUP OF WHITE CHOCOLATE CHIPS AND A 1/2 CUP OF SEMI SWEET CHIPS TO THE BATTER....WOW WHAT A TASTE DIFFERENCE!!!!! I WILL DEFIANTLY MAKE THIS AGAIN!!!! Read More
(12)
Rating: 5 stars
01/28/2014
I loved this recipe. I made this for a get together we are having tomorrow night, but had to try it tonight because the batter was amazing. I did add a little more milk to make sure it would stay moist. I also used walnuts instead of pecans. I put this in a bundt pan to make it decorative and baked it at 350 for 50 minutes. I will probably add more chocolate chips next time, but I love chocolate chips. Read More
(8)
Rating: 5 stars
05/01/2013
This is a deliciously rich coffee cake that we thoroughly enjoyed. I guarantee this will be on the menu for my next brunch with friends. They ll love it. Thanks for sharing! Read More
(5)
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Rating: 5 stars
12/16/2012
My hubby loved this! It was delicious and easy. I made it as written with the exception that I didn't have a 9" springform pan. I put it in a cake pan I had and it finished baking in about 30 minutes. Very good coffee cake. Read More
(5)
Rating: 5 stars
02/08/2014
So good! Soooo easy!!:) Read More
(3)
Rating: 5 stars
02/24/2013
This was an easy to make but really good recipe. I did cut down the sugar in the coffee cake from 1 1/4 to 1 cup and hubby who was a very sweet tooth still loved it. I think it was due to the sugar you get from the chocolate chips. Next time I may even substitute the chocolate chips for apple because I think that would be a god combination with the pecans and cinnamon...or maybe a combination of white chocolate chips and apple? Thanks for the recipe! Read More
(2)
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Rating: 5 stars
10/19/2019
Great recipe! My family loves this cake. I have been making this for many years. The recipe first appeared in the 70s in a book called Cookery for Entertaining. If it’s too dry, you cooked it either too hot and for too long. To avoid that, we tend to undercook it a bit. Also, extra topping is very nice, especially if it gets crunchy along the sides. BTW, it does not work well with fat free cream cheese. But it does work well with extra chocolate chips ?? Read More
(2)
Rating: 5 stars
06/21/2016
This was a very good dense coffee cake and everyone loved it!! The chocolate chips were a nice added touch and they did not sink to the bottom of the pan! The only change I made was to use brown sugar with the cinnamon for extra flavor and I doubled the dose. I will definitely make this one again. Read More
(2)
Rating: 5 stars
03/22/2013
This is really good! I made a double batch because sweets don't last long around here. I'm a night person and always cook in the middle of the night...my step dad woke up (around midnight) and had to come out to see what I was up to because he could smell it cooking! LOL Read More
(1)
Rating: 3 stars
04/14/2019
I had fat free cream cheese in the house so I used it. The cake was good but dry. Read More
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