The pumpkin pie my mother has been making for years is this one. The appropriate quantity of spices are used in this delicious pie.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup milk
- 1 cup semisweet chocolate chips
- ½ cup chopped pecans
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.
Nutrition Facts
| Calories | 504 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 15 g |
| Sodium | 320 mg |
| Sugars | 40 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Moist and delicious cake, great with coffee or a glass of milk
Absolutely the best ever, everyone loved it. I will be making this again for sure.
Definitely will make this again and again.
I had fat free cream cheese in the house so I used it. The cake was good but dry.
So good! I will make it again. I am going to try cupcakes next for a church breakfast.
It was a huge hit at our hockey pot luck breakfast! My son has requested that I make it again. I did put a brown sugar streusel topping on it instead of what the recipe called for.
So easy the kids made it and it came out delicious. It’s a plain coffee cake but sweet and satisfying, especially with a cup of coffee, tea or milk
I made this coffee cake this morning and my family liked it. I followed the recipe as written. I didn’t give it five stars only because it was a bit to sweet for me. I will make it again but I may try it with a layer of brown sugar and cinnamon in the middle instead of the chips.
Great recipe! Added white chocolate chips like another reviewer suggested. Entire family loved it!
I used just a regular glass pan and took it out at about 35 minutes. It was great my husband and in-laws just loved it. I will definitely keep this as a favorite.
I made this cake as per the recipe except I didn’t have a spring form pan. I used a tube pan instead. This cake is amazingly good! Really moist and lovely. Other people have used brown sugar in the struesal topping and when I make this again, that’s what I’ll do. So good! Best recipe I’ve tried in a long time!
girls at work loved it moist and the chocolate chips and crumble were delightful!!!
Great recipe! My family loves this cake. I have been making this for many years. The recipe first appeared in the 70s in a book called Cookery for Entertaining. If it’s too dry, you cooked it either too hot and for too long. To avoid that, we tend to undercook it a bit. Also, extra topping is very nice, especially if it gets crunchy along the sides. BTW, it does not work well with fat free cream cheese. But it does work well with extra chocolate chips ??
Was hungry for a coffee cake and was also craving chocolate so I searched and this recipe came up. Excellent taste!! Used walnuts instead of pecans. Will definitely make this again.
I have made this before many times but this time it was dry. My fault baking it the night before.
This was so good! Very moist and tasty! I made the recipe as is with no changes! Will definitely make again!!!
This is definitely my favorite coffee cake recipe. I make it exactly as written and don’t change anything. It is so moist and comes out perfect every time. This is one of my go-to recipes when I need to bring something to a get-together. It is always a big hit. The only problem is that it is too good and I end up eating several pieces a day until it is gone.
I made the cake without nuts and it was very favorably received. Several friends asked if it was an old family recipe. No but it is about to become one.
This was a very good dense coffee cake and everyone loved it!! The chocolate chips were a nice added touch and they did not sink to the bottom of the pan! The only change I made was to use brown sugar with the cinnamon for extra flavor and I doubled the dose. I will definitely make this one again.
Super easy and yep I made changes. I am allergic to cinnamon so I used a combo of nutmeg, cardamom and ginger in my topping. It has a fantastic taste. I also used mini chocolate chips and I added mini chocolate chips to my topping as well it gives it a little more color and texture which I thought it was lacking. I also didn’t have pecans on had so I used slivered almonds. It was very delightful and the ladies group I took it to said it was fantastic I’ll definitely be making this one again . 🙂 I also found that my baking time was less than 55 it was actually closer to 45 min.
This coffee cake is delicious! Unlike some of the other reviewers, I liked the sugar and the chocolate chips. They met my sweet tooth desires perfectly. The chopped pecans on the top became burnt, so next time I will omit the nuts. A plain top would be fine, since the cake is delicious as is, or perhaps a crumble topping would be good.