Chocolate Chip Streusel Coffee Cake

by Linda Robinson

SERVINGS

1 recipe scale / convert

INGREDIENTS

Coffee Cake
12 oz. cream cheese or neufchatel cheese
1-1/2 cup granulated sugar
3/4 cups butter or margarine
3 eggs, beaten
3/4 tsp. vanilla
2-1/2 cups flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cups milk

Topping
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup butter or margarine
1/4 cup walnuts, chopped (optional)
1 cup mini semi-sweet chocolate pieces

INSTRUCTIONS

Combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces. Combine softened cream cheese, granulated sugar and butter. Mix until well blended on medium speed of electric mixer; blend in eggs and vanilla. Combine dry ingredients; add alternately with milk, mixing well after each addition. Stir in chocolate chips. Pour into greased and floured 13x9-inch baking pan. Sprinkle with crumb topping. Bake in preheated 350°F oven for 50 minutes or until wooden toothpick inserted into center comes out clean. Cool. Store in refrigerator.

CHEF COMMENTS

The original recipe called for only 8 oz. cream cheese, if memory serves. This makes at little creamier coffeecake. I like it better thisway, but that's just MHO. For fat watchers, use fat-free cream cheese ify ou don't mind sacrificing some flavor.

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