recipe reviews for:

Chocolate Chip Coffee Cake

“When I was a teacher, this recipe was recommended by one of my student's parents. I've made it so many times, I can't imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. --Michelle Krzmarzick Redondo Beach, California”

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Reviewed: May 23, 2012

I think this is good? I made it in a slightly larger spring form about 10". Since I was using a convect oven I baked for 48 mins, tooth pick came out clean. I cut it after cooling but still slightly warm. At first I thought it was under cooked but then realized it was the bottom that was wet, like it had to much butter. Also the chips all sank to the bottom. Will coat in flour next time to prevent that. I used milk choco. chips and butterscotch. Also swirled ever so slightly the topping into the batter which I used 1/2 brown 1/2 white sugar.

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WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA

Living In: Willmar, Minnesota, USA

Reviewed: Apr. 28, 2012

I followed another reviewer, and beat my butter, cream cheese and sugar until SUPER fluffy, and ended up with the perfect coffee cake for a birthday breakfast at work. I also upped the amount of chocolate, and chopped a few pieces to put on top. Every one loved it, and I barely had but 2 pieces to bring home! Thank you for a wonderful recipe!!

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jeninbishop

Reviewed: Apr. 26, 2012

This is a fantastic recipe! I brought it to work and a co-worker told me it's the best cake she's ever had. I didn't have a springform pan so I baked this in a bundt pan. I used a third of the topping in the bottom of the bundt pan, then a half of the batter, then another third of the topping, the remainder of the batter and remainder of the topping. I did it this way since I was using a bundt pan. It turned out great. Mine was done at 1 hour in my oven. It is a very soft, tender cake so at first it didn't look cooked through but it was. Thanks for a great recipe!

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Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Apr. 18, 2012

Absolutely delicious. The first time I made this the middle fell as it cooled - was undercooked and gooey. ( I'd checked for doneness but maybe more to the sides than the center.) I ended up throwing it out and went out to get the ingredients to try again.....it had smelled so good baking I knew it would taste great. I checked my oven temp. and it was right on the money. Second attempt turned out fine - the cake is dense so I think you need to watch carefully to bake until done but not overdone. I used a 9 inch springform pan. Served for Easter brunch to rave reviews.

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Reviewer:

beth

Reviewed: Apr. 12, 2012

Awesome tasting cake! At the very last moment I realized I didn't have enough white flour, so I had to use 1.5 cups of wheat flour. It turned out great! I would either add a little butter to the topping next time or mix it in with the batter as some reviewers suggested. I used toffee chips instead of pecans as someone suggested. Definitely will make again!

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threeunderfour

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

AWESOME recipe! It tastes delicious, very moist, perfect topping, and basically just one of the best coffee cake recipes ever! Plus, very easy to make :)

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Cookin' Christy

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

I made this for my boyfriend who is Gluten free and dairy free. I subbed out the butter for a vegan spread, the cream cheese for soy cream cheese and the flour for a gluten free ap flour mix. It came out great. Tasted like the real thing, if I served it to someone they would have never guessed it was altered.

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Aurrialis

Reviewed: Jan. 29, 2012

Excellent coffee cake. I added extra chocolate chips to the batter. Made a small amount of chocolate glaze and drizzled it over the top but will leave that off next time, it does not need it.

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Blazer

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Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

FANTASTIC. Followed some of the suggestions - Replaced chocolate chips with butterscotch chips. Split brown sugar and white sugar for the topping. Everyone at work loved it! Not a crumb left.

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Reviewer:

Brad

Cooking Level: Expert

Home Town: Urbana, Indiana, USA

Living In: Aurora, Illinois, USA

Reviewed: Jan. 16, 2012

This is SO GOOD! Substituted walnuts for pecans(picked up the wrong nuts)and also added slivered almonds...wow. I planned on sharing some but kept it all!

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