Easy Chocolate Chip Coffee Cake

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

1 (8 ounce) package cream cheese, softened

1 ¼ cups white sugar

1 teaspoon vanilla extract

2 eggs

¼ cup milk

1 cup semisweet chocolate chips

½ cup chopped pecans

¼ cup white sugar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

Combine flour, baking powder, baking soda, and salt in a bowl.

Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.

Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.