A delightful coffee cake with a cinnamon pecan topping and chocolate chips throughout, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
Creaming incorporates air into the batter, resulting in a lighter cake.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Adding eggs one at a time ensures they are fully incorporated and the batter remains smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking the dry ingredients helps evenly distribute the leavening agents.
Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
Alternating prevents overmixing and ensures a tender cake.
Fold in the chocolate chips gently using a spatula.
Folding prevents the chocolate chips from sinking to the bottom.
Pour the batter into the prepared pan and spread evenly.
Spreading the batter evenly ensures uniform baking.
In a small bowl, mix together the pecans, cinnamon, and brown sugar, then sprinkle over the batter.
The topping adds a delightful crunch and flavor contrast.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness by inserting a toothpick; it should come out clean.
Allow the cake to cool in the pan for 15 minutes, then run a knife around the edge to loosen and remove the sides of the pan.
Cooling slightly before removing the pan prevents the cake from breaking.
Cool completely before slicing and serving.
Cooling completely allows the flavors to set and makes slicing easier.
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