Crunch Chocolate Chip Coffee Cake
Ingredients
Cake
- Plain Flour: 187.50g
- Baking Powder: 1 tsp
- Baking Soda: 1/4 tsp
- Salt: 1/8 tsp
- Butter: 90g
- Cream Cheese: 125g, soft
- Granulated Sugar: 150g
- Vanilla Extract: 0.50 tsp
- Eggs: 1.50 large
- Milk: 90ml
Topping
- Dark Brown Sugar: 50g
- Plain Flour: 37.50g
- Butter: 30g
- Dark Chocolate Chips: 90g
- Walnuts: 30g
Method
- Preheat the oven to 180°C (355°F, gas mark 4).
- Butter and flour a 13 x 9-inch (32 x 23-cm) baking pan.
- Topping: Stir the sugar and flour in a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in the chocolate chips and walnuts.
- Cake: Mix the 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 the mixer at low speed, gradually beat in the dry ingredients, alternating with the milk.
- Spoon the batter into the prepared pan. Sprinkle with the topping.
- Bake until a toothpick inserted into the centre comes out clean, 50-60 minutes.
- Cool the cake completely in the pan on a wire rack.