Chocolate Chip Cream Cheese Coffee Cake

The 3rd time I ever did a big freezer cooking day, one of the recipes on my list was a delightful discovery. I knew right away that I needed to tuck it away for Christmas so that when the holiday season rolled around, I could whip it up in triple batches and spread the love.

That time is now. Let me introduce you to Chocolate Chip Cream Cheese Coffee Cake. Sweet, moist, and decadent. And it goes incredibly well with coffee.

Here's what you'll need:

Milk (I used whole because it was on hand, but 1% or 2% will do), vanilla extract, chocolate chips, baking powder, flour, butter, cream cheese, sugar, eggs, and salt.

You may also feel like you need a pretty apron--I wore the super cute one I just received in the mail from Mint Julep Monograms! I won it in a giveaway hosted by Mandi at It's Come 2 This (thanks, ladies!).

First, mix together the sugar, butter, cream cheese, and eggs (in the pictures I really am making a triple batch, so don't freak out when you see all that butter) .

Sidenote: I'm using the handheld mixer my mom used when I was a little girl--she passed it on to me. It's a Sears Counter Craft, and it's still running. They don't make them like they used to. 

Of course, you may feel free to use your fancy Kitchen Aid mixer, if you must. ;)

Beat until creamy.

Then add the vanilla, salt, and baking powder.

Then add the flour in a bit at a time, mixing as you go.

Here is is with all the flour mixed in...it's nice and thick.

Next add the milk. It may not require the full amount of milk--the goal is to have a creamy batter (as shown)...not a dripping one! Doesn't it look lovely?

Glorious chocolate goes in next.

Pour the batter into bread pans, filling 1/2 full (I greased and floured mine first and the bread came out soooo easily when it was done). If you like, you can add a cinnamon and sugar topping at this point (1/4 cup sugar and 1 tsp cinnamon). I decided against it, since the bread is sweet as is and the topping is very crumbly after the bread is baked...I was going for the less messy version here.

Bake at 350 for 50-55 minutes (or 30-35 minutes for the mini loaves). One batch makes two regular sized loaves or 3-4 mini loaves.

One of my mini loaves just out of the oven.

Enjoy! We are wrapping up our mini-loaves and delivering them to some of our neighbors. In other words, they will love us for life. :)

Chocolate Chip Cream Cheese Coffee Cake

Original recipe from coffeeworks.blogs.com.

Ingredients:

1/2 cup butter
8 oz cream cheese (I used a combination of regular cream cheese and 1/3 less fat cream cheese)
1 1/4 cups 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

Optional topping:

1/4 cup sugar
1 tsp cinnamon

Cream together sugar, butter, cream cheese, and eggs. Add vanilla, salt, and baking powder, while mixing. Add flour in bit by bit, mixing as you go, keeping the mixture smooth. Add milk (may not require full amount of milk...you want a creamy dough, not a drippy dough). Then fold in the chocolate chips. Pour into greased and floured baking pans (1/2 full). Bake at 350 for 50-55 minutes (or 30-35 minutes for mini loaves). Loaves are done when the top is golden brown and/or a toothpick inserted into the middle comes out clean. Yields 2 loaves (or 3-4 mini loaves).

***Printable Recipe***



Linked to Tasty Tuesday, Tuesdays At The Table, Delicious Dishes, Works For Me Wednesday, and Tempt My Tummy Tuesday.

Chocolate Chip Cream Cheese Coffee Cake