Chocolate Chip Coffeecake

You may have to hide this delicious coffeecake so it doesn't disappear before you want to serve it. It is that good!

Cake batter:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 tbsp. butter, at room temperature
1 (8oz.) package cream cheese, at room temperature
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla extract
1/4 cup milk
1 cup semisweet chocolate chip pieces

Pecan topping:
1/4 cup sugar
1 tsp. ground cinnamon
1/4 cup chopped pecans

To make batter:
Preheat the oven to 350. Grease well a 9" spring form pan; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Transfer to a piece of wax paper. In the same bowl, with an electric mixer on medium speed, cream together the butter, cream cheese, and sugar until light & fluffy. Add the eggs, one at a time, beating well after each. Mix in the vanilla. Add the dry ingredients in two additions alternately with the milk, beginning and ending with the dry ingredients. Stir in the chocolate chips. The mixture will be quite thick. Transfer to the prepared pan.

To make topping:
In a small bowl, mix all ingredients. Sprinkle the batter with the topping. Bake in the center of the oven 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 to 20 minutes then remove the ring from the pan. Cool then cake completely before cutting and serving. Makes 12 servings.