You might have noticed that I put coffee in quotation marks…consider it a warning.
This cake has no coffee whatsoever. Apparently it’s called coffee cake because it’s supposed to be served with coffee. It’s not like I’d call a cake a chocolate milk cake just because I eat it with chocolate milk…’cause then a lot of cakes would be called chocolate milk cake, amiright? Misleading misnomers…
But you know what? It’s a pretty delicious cake. And I substituted all of the butter in the recipe for apple sauce and it turned out great! Yup, you won’t feel guilty reaching for that second piece. :)
And in case y’all were wondering where I was the past week, well…basically all I wanted to do for the past week was get out of the house for some needed human interaction, play with my new iPad (maybe I should make an iPad cake, eh?), and watch Everybody Loves Raymond. It was a relaxing week, but I’m back down to blogging Earth. :)
Chocolate Chip Coffee Cake (adapted from allrecipes.com)
- 1 cup butter or margarine, softened (I actually used 1/2 cup applesauce instead)
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups sugar, divided
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup semisweet chocolate chips (I used half for the topping and half for the batter)
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 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.