Categories: Breakfast, Coffee cake

Ingredients

• Cake Batter
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1/2 lb unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1/4 cup milk
• 1 (12 ounce) bag semi-sweet chocolate chips
• Crumb Topping
• 1/2 cup all-purpose flour
• 1/2 cup rolled oat
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted

Directions

1. Set oven rack to middle of oven; preheat to 350°.

2. Butter and flour a 12-cup straight-sided tube pan; set aside.

3. In a bowl, stir the flour, baking powder, baking soda, and salt together.

4. In the bowl of a stand mixer, beat cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes.

5. Add the eggs one at a time, beating until smooth after each addition.

6. Lower mixer speed to Low and add half the dry ingredients; scrape down side of bowl and beater.

7. Beat in milk, then beat in remaining dry ingredients.

8. Give batter a final mix with a large rubber spatula; fold in chocolate chips; spread batter evenly in the prepared pan.

9. Make crumb topping: stir all the dry ingredients together in a bowl; mix well.

10. Stir in butter and continue stirring until the mixture forms large crumbs.

11. Sprinkle the crumb topping evenly over the batter.

12. Bake for about 50-55 minutes or until cake is well risen, the crumbs are golden, and pick comes out clean.

13. Cool cake in pan on a rack for about 15 minutes; invert cake to a plate, remove pan, then invert cake again onto the rack to cool completely.

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