Chocolate Chip Pecan Coffee Cake
This recipe nearly threw me off my low carb diet when I first made it. Eventually, I had to take the remainder and put it in the freezer. And, it does freeze very well. This makes a huge cake or you can bake it in mini loaf pans if you want to give several gifts. Enjoy!!
Sinful Southern Sweets is recipient of the Gorgeous Blog Award and a member of our community Forum.
- 1 cup butter or margarine, softened
- One 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
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter, cream cheese and 1 1/4 cups of sugar. Beat in the eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the milk. Stir in the chocolate chips. Pour into a greased 9-inch springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
Bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen. Remove the sides of the pan. Cool completely before cutting.
Recipe reprinted by permission of Sinful Southern Sweets Food Blog. All rights reserved.
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