Crunch Chocolate Chip Coffee Cake

Lynnda Cloutier


A crunchy chocolatey delight.

★★★★☆ 2 votes


1/2 cup firmly packed dark brown sugar
1/2 cup flour
1/4 cup butter
1 cup semisweet chocolate chips
1/2 cup walnuts, coarsely chopped


2 1/2 cups flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup butter
8 oz. cream cheese, softened
1 1/2 cups sugar
1 t. vanilla extract
3 large eggs
3/4 cup milk

How to Make Crunch Chocolate Chip Coffee Cake


  • 1Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan. For the topping, stir the brown sugar and flour n medium bowl. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in the chocolate chips and walnuts. For the cake, mix the flour, baking powder, baking soda, and salt in a large bowl. Beat butter, cream cheese, sugar and vanilla in large bowl with mixer at medium speed until creamy. Add eggs, one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in dry ingredients, alternating with the milk. Spoon batter into prepared pan. Sprinkle with the topping. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool cake completely in pan on wire rack. Serves 10 to 12
    The Golden Book of Chocolate

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About Crunch Chocolate Chip Coffee Cake

Course/Dish: Cakes