This was really great! I used one reviewers advice and really creamed the cream cheese and butter batter and it was nice and fluffy. I couldn't get my hands on my nine inch springform pan so I used two 9 in round cake pans and it was great. I was able to make one without nuts for my husband and the bake time was significantly shorter 35 min or so.

Delicious and completely addictive!

This was a tasty twist to an old favorite!

this was pretty good. turned out very moist and tasty, but a little on the dense side. the coffee cakes i'm used to are usually light & crumbly.

The only things I changed on this recipe was that I added about 3/4 cup more choc. chips and I omited the pecans. It is a beautiful cake, and SO EASY to make. I will make this again and again. I cooked it for 55 min - just as recipe states.

This is a very moist coffee cake which I love! I made this as a "Peanut Butter Chocolate Chip Coffee Cake" using half unsalted butter and half peanut butter, half semi-sweet chocolate chips and half peanut butter chips. It was so peanutty ;) For the topping (I doubled the amount, then sprinkled in the middle too), I used brown sugar instead of white sugar. I made three different types of pans at the same time. I baked @350F for 55 mins with a 7" springform pan, for 30 mins with 6 standard muffin cups and for 25 mins with 8 mini muffin cups out of this recipe. I will definitely make this again :)

This is by far the best coffee cake I've had. Kind of like a pound cake, but it's sooooo good.

Everyone loved this coffee cake, even though it hadn't cooked all the way through. I substituted more chocolate chips for the pecans because my sister is allergic to pecans. I will make it again, though I will cook it longer than the instructions this time:)

This cake is very moist and delicious. I think it's the perfect coffee cake. The only suggestion I have is to add more chocolate chips to the batter and also sprinkle them on top of the cake before baking.

Added more choc chips, but otherwise great!

I was pleasantly surprised by this recipe! My husband is not a fan of coffee cakes, but I keep trying anyway and this one was a success! To minimize excess use of ingredients if it wasn't successful, I cut the recipe in half. I used a regular 9" round cake pan to bake it. No problems with that. My cake didn't turn out dense like other reviewers and I think it's because I beat the butter, cream cheese, sugar, eggs, and vanilla until REALLY light and fluffy. The cake was really light, which was a plus for us. I used this recipe as a dessert and served with homemade whipped topping on the side. So good! Thank you!

Out of this world!! The only change that I made was that I eliminated the nuts (due to a food allergy) and doubled the chocolate chips. The kids, dh, and grandma gobbled it up! Thanks!

This was by far the best cake I have ever tasted/made.

This was a great recipe. This was very tasty. It was also very dense and filling for a coffee cake. Thanks.

This is very attractive and delicious. The combination of the butter and cream cheese make it very soft and moist. There weren't enough pecans to cover the whole cake, so they looked kind of scattered and weird. So I would add more pecans, or skip them all together and just put cinnamon and sugar on top. Also, my pecans burned a little, I think because there's no butter in the topping. I don't really know how to fix that problem. Overall, excellent, and everyone complimented me on how it looked and tasted.

I made this cake for a group friends and it was a huge hit. Gone in minutes! It was easy to make and the taste and texture were perfect. I did however have to bake it quite a bit longer than the recipe said. That may just be my oven, but I baked it for probably closer to 70 minutes. If you make this cake, just be sure to check it frequently for to see if it is done. Mine was a still a little underdone in the middle, even with the extra time, but I would prefer it that way rather than overdone and dried out. All in all, a delicious and moist coffee cake!

Great cake, easy to do (and that's from someone who is new at baking). I doubled the amount of chocolate chips (which was definite bonus). I would have preferred if I used brown sugar, but next time! We ate it all quickly.

Excellent cake! Stayed moist and is perfect with coffee. I packed it in lunches too. Didn't last long in my house!

this is the best dessert to take to anyone, for anything. it stays fresh and moist for at least a week, if it lasts that long!

Good, family enjoyed, however was a little "heavy" for coffee cake. Turned out like it should though.