Best Chocolate Cream Cheese Coffee Cake Recipes

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CREAM CHEESE STUFFED CHOCOLATE CHIP BANANA BREAD COFFEE CAKE



Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake image

I've never seen this much in a banana bread. I couldn't even tell it was banana bread. Recipe courtesy of www.carlsbadcravings.com

Provided by AmyZoe

Categories     Quick Breads

Time 1h20m

Yield 12-18 serving(s)

Number Of Ingredients 26

1/2 cup walnuts
1/2 cup flour
1/2 cup brown sugar
1/2 tablespoon cinnamon
4 tablespoons cold butter, cubed
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup mashed banana (about 2 large)
1 tablespoon vanilla extract
1 1/4 cups sour cream
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped
8 ounces cream cheese, softened
1/4 cup reserved batter (see instructions)
1/4 cup sugar
1 teaspoon vanilla
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
mini chocolate chip, to taste

Steps:

  • Preheat oven to 350 and spray all inside surfaces of a 10 inch nonstick tube pan with nonstick cooking spray with flour or grease and flour the inside of pan. Set aside.
  • Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar, and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. You may also combined in a bowl and cut butter by hand. Set aside in the refrigerator.
  • Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just combined.
  • Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 c batter and set aside for cream cheese filling. Stir chocolate chips and walnuts in remaining batter until just combined.
  • Measure out 1 cup batter to top cream cheese layer and spoon the rest of the batter into the prepared pan.
  • To your now empty mixing bowl, add 1/4 c reserved batter, cream cheese, 1 tsp vanilla, and 1/4 c sugar. Beat on medium high speed until smooth and creamy, about 1 minute.
  • Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan.
  • Spread reserved 1 cup batter evenly over filling (it will be very thin).
  • Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with cinnamon walnut streusel.
  • Bake for 55 to 60 minutes at 350 or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
  • When ready to serve, whisk vanilla glaze ingredients together in a medium bowl and drizzle over cake. Store in the refrigerator for up to 7 days.

Nutrition Facts : Calories 637.9, Fat 32.4, SaturatedFat 15.9, Cholesterol 95.2, Sodium 562.1, Carbohydrate 82.5, Fiber 2.6, Sugar 56, Protein 7.8

CHOCOLATE-CREAM CHEESE COFFEE CAKE



Chocolate-Cream Cheese Coffee Cake image

This indulgent breakfast sweet is perfect for lazy weekend mornings and pairs perfectly with a hot cup of coffee.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h15m

Yield 12

Number Of Ingredients 12

1 1/3 cups Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla
1 box (1 lb 3.5 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
  • Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
  • In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.

Nutrition Facts : Calories 530, Carbohydrate 75 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE



Chocolate Chip Cream Cheese Coffee Cake image

Make and share this Chocolate Chip Cream Cheese Coffee Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 lb unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/4 cup milk
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted

Steps:

  • Set oven rack to middle of oven; preheat to 350°.
  • Butter and flour a 12-cup straight-sided tube pan; set aside.
  • In a bowl, stir the flour, baking powder, baking soda, and salt together.
  • In the bowl of a stand mixer, beat cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes.
  • Add the eggs one at a time, beating until smooth after each addition.
  • Lower mixer speed to Low and add half the dry ingredients; scrape down side of bowl and beater.
  • Beat in milk, then beat in remaining dry ingredients.
  • Give batter a final mix with a large rubber spatula; fold in chocolate chips; spread batter evenly in the prepared pan.
  • Make crumb topping: stir all the dry ingredients together in a bowl; mix well.
  • Stir in butter and continue stirring until the mixture forms large crumbs.
  • Sprinkle the crumb topping evenly over the batter.
  • Bake for about 50-55 minutes or until cake is well risen, the crumbs are golden, and pick comes out clean.
  • Cool cake in pan on a rack for about 15 minutes; invert cake to a plate, remove pan, then invert cake again onto the rack to cool completely.

Nutrition Facts : Calories 600, Fat 35.8, SaturatedFat 21.8, Cholesterol 107.6, Sodium 183.3, Carbohydrate 68.3, Fiber 2.6, Sugar 40.9, Protein 7

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