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–+ servings
pumpkin cream cheese coffee cake

Pumpkin Cream Cheese Coffee Cake

Pumpkin spiced cake layered with cream cheese filling and topped with dark brown sugar crumble
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Servings 12 servings

Ingredients
  

For the cake:

  • 2 1/2 cups AP flour
  • 1 cup packed dark brown sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/4 cups pumpkin puree
  • 2 large eggs room temp
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract

For the cream cheese:

  • 1 8oz block cream cheese room temp
  • 2 tbsp sugar
  • 2 tbsp cream
  • 1 tsp vanilla

For the crumble:

  • 1 cup AP flour
  • 1/2 cup dark brown sugar
  • 1/2 tsp cinnamon
  • 6 tbsp butter room temp

For the glaze:

  • 1 cup powdered sugar
  • 1 tbsp sour cream
  • 1 tsp vanilla
  • water as needed to thin

Instructions
 

  • Preheat the oven to 350 and spray your baking container with bakers joy or grease and flour it. If you are using a container which will make removing cake difficult you can line with parchment.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, spices and salt. In another bowl whisk together the pumpkin, eggs, oil and vanilla. Add the wet ingredients to the bowl of dry and fold together until just combined.
  • In another bowl, beat the cream cheese, sugar, cream and vanilla until smooth.
  • To make the crumble, whisk the flour, sugar cinnamon well and then cut the butter into pieces and work it into the mixture with your hands until it forms clumps. Set aside. To make the glaze, mix the ingredients and thin with water until you have a thick glaze that will drizzle over the cake.
  • Pour half the cake batter into your pan and spread evenly with an offset spatula. Add the cream cheese in dollops all over the base and gently spread it around. It can be swirled in a little so it doesn't have to be perfectly spread.
  • Top with the rest of the batter and smooth the top. Crumble the topping over the cake evenly. Bake for 25 minutes, then rotate the pan 180 degrees. Bake another 20-25 minutes, until a toothpick comes out clean of batter in the center. Don't over bake. Remove from oven cool completely before drizzling the glaze over the top. Cut into pieces and serve. You can freeze this cake whole or in pieces.
Keyword Breakfast, Cake, Dessert
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