Crunchy Chocolate Chip Coffee Cake


  • 1 ½ cups sugar
  • 1 cup chocolate chips
  • 1 pkg cream cheese, softened
  • 1 tsp vanilla
  • ½ cup brown sugar, packed
  • ½ cup walnut, coarsely chopped
  • ½ tsp baking soda
  • ¼ cup butter, cold
  • ¼ tsp salt
  • 2 tsp baking powder
  • 3 cups flour
  • 3 eggs
  • ¾ cup butter, softened
  • ¾ cup milk


Preheat the oven to 350 F. Grease a 9 x 13 pan. Cake: Stir together 2 ½ cups flour, baking powder, baking soda, and salt in a large bowl. Beat the butter, cream cheese, sugar, and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Spoon the batter into the prepared pan. Sprinkle with topping. Topping: Stir the sugar and remaining flour in a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles fine cums. Stir in the chocolate chips and walnuts. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.