I love coffee cakes, this one is a little different
1 cup butter (room temperature)
8 oz softened cream cheese
1 x 1.25 cups of caster sugar
2 large organic eggs
1 tsp vanilla extract
2 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/4 cup whole milk
1 cup dark chocolate buttons (or Lindt thins, roughly chopped)
Topping:-
1/4 cup chopped pecan nuts
1 tsp ground cinnamon
1/4 cup of caster sugar
Set the oven to 350 degrees Fahrenheit
Lightly butter a 9? spring form cake tin
Place the butter, cream cheese and 1.25 cups of sugar into a bowl and beat until pale in colour
Whisk together the eggs and vanilla and beat into the butter mixture
Sift together the flour, baking powder, bicarbonate of soda and salt the add to the cake mixture – adding alternating with the milk
Lastly, stir in chocolate buttons
Pour the mixture into the cake tin
Put the topping ingredients into a small bowl and stir well to combine
Sprinkle over the cake mixture
Bake in the centre of a preheated oven for about 50 minutes or until a very fine skewer inserted near the centre comes out clean
Leave to cool for a quarter of an hour
Carefully run a knife around edge of the tin to loosen the cake
Remove sides of tin, place the cake on a cooling rack and leave to cool completely