Chocolate Chip Cream Cheese Coffee Cake

I received this recipe from my friend Laura who got it from Nick Malgieri (I'm not sure which book, etc though). I've been waiting ages to make it since it specifically calls for a stand mixer.

Chocolate Chip Cream Cheese Coffee Cake

Cake Batter:
2 cups cake flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
One 8-ounce package cream cheese, softened
½ pound (2 sticks) unsalted butter, softened
1 ¼ cups sugar
2 large eggs
¼ cup milk
One 12-ounce bag semisweet chocolate chips

Crumb topping:
½ cup all-purpose flour (spoon flour into dry-measure cup and level off)
½ cup rolled oats
¼ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons ( ½ stick) unsalted butter, melted

One 12-cup straight-sided tube pan, buttered and floured

1. Set a rack in the middle of the oven and preheat to 350 degrees.
2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt.
3. In the bowl of a heavy-duty mixer, beat the 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.
4. Decrease the mixer speed to low and add half the dry ingredients. Stop the mixer and scrape down the bowl and beater. Beat in the milk, then beat in the remaining dry ingredients.
5. Give the batter a final mix with a larger rubber spatula. fold in the chocolate chips, and spread the batter evenly in the prepared pan.
6. To make the crumb topping, stir all the dry ingredients together in a mixing bowl, mixing well. Stir in the butter and continue stirring until the mixture forms large crumbs. Sprinkle the crumb topping evenly over the batter.
7. Bake for about 50-55 minutes, or until the cake is well risen, the crumbs are golden, and a toothpick inserted into the center emerges clean.
8. Cool the cake in the pan on a rack for about 15 minutes. Invert the cake to a plate, remove the side and bottom of pan, then invert again onto the rack to cool completely.
9. Slide the cake onto a platter.

Storage: Wrap in plastic and keep at room temperature for several days, or double-wrap and freeze for longer storage.

Makes one 9-inch cake, about 12 servings.