[ad_1]
Pumpkin Cream Cheese Coffee Cake is quick and easy fall dessert recipe. It has three delicious layer: moist and flavorful pumpkin cake, creamy and smooth cheesecake layer and irresistible, crunchy, brown sugar cinnamon streusel topping finished with sweet, vanilla icing. If you like the combo of pumpkin, cream cheese and streusel crumbs, then check my Pumpkin Cream Cheese Muffins recipe, too.
Pumpkin Cheesecake Coffee Cake
Fall baking season is upon us this pumpkin recipe must be on your to-do list. Pumpkin and warm spices like cinnamon, nutmeg, ginger and cloves is perfect combo for fall comfort food. But if you ask me, the only thing better than this combo is addition of cream cheese.
Therefore, I shared so many pumpkin and cream cheese dessert recipes. You could check some of these: Pumpkin Cheesecake Crumb Cake, Pumpkin Bread Cheesecake, Pumpkin Swirled Cheesecakes or Mini Pumpkin Cheesecakes With Streusel Crumb Topping, too.
Why You’ll Love This Pumpkin Cream Cheese Coffe Cake:
- It taste like fall: pumpkin and cozy, seasonal spices (cinnamon, nutmeg, cloves, ginger, all-spice)
- Quick and simple to prepare
- Ultra moist
- A perfect fall breakfast indulgence
- Piled high with brown sugar cinnamon crumb topping
- Finished with a sweet vanilla icing
How To Make Pumpkin Coffee Cake
First, make sure to use Pumpkin pure, not pumpkin pie filling! You can use homemade or the one from the can. You can find the recipe for homemade pumpkin puree on my blog, too.
Also, about the spices, if you don’t have all spices listed in the recipe (cinnamon, nutmeg, cloves, ginger, all-spice), you can substitute with pumpkin pie spice.
Recipe ingredients and steps might seem too long, but it’s all simple ingredients, and the steps are easy to follow. Streusel crumb mixture is just the combo of all-purpose flour, light brown sugar, salt, cinnamon, and melted butter. Just whisk everything with the fork, until coarse crumbs are formed.
Cheesecake layer is mixture of room temperature cream cheese, vanilla, sugar and an egg. It’s done in two minutes.
Finally, the star of the show, pumpkin cake layer. In a medium bowl, whisk together dry ingredients: flour, spices, baking powder, and salt.
In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and mix until smooth. Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until combined.
To assemble the cake, spread pumpkin cake batter in prepared pan. Using a spoon dallop cream cheese on top, but do not go all the way to the edges. Using the back of the spoon gently spread cream cheese mixture. Sprinkle the streusel crumb over the top and bake muffins for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
And not forget the vanilla icing. Stir powdered sugar, dash of salt and vanilla with some milk and drizzle over the cake.
How To Store The Cake?
You can keep it covered at room temperature for the next day, then place in the fridge and keep up to one week in an air-tight container.
Pumpkin Cream Cheese Coffee Cake
Description
Pumpkin Cream Cheese Coffee Cake is quick and easy fall dessert recipe. It has three delicious layer: moist and flavorful pumpkin cake, creamy and smooth cheesecake layer and irresistible, crunchy, brown sugar cinnamon streusel topping finished with sweet, vanilla icing.
Ingredients
Cinnamon Streusel Topping:
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar
- dash of salt
- 1 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter-melted
Cream Cheese Filling:
- 10 oz. full fat brick style cream cheese- room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Pumpkin Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon all-spice
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin pure ( not pumpkin pie filling!!!)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Vanilla Glaze:
- 1 Tablespoon milk
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- dash of salt
Instructions
- Preheat the oven to 350ºF. Line 9 x 9-inches pan with baking paper leaving large overhand the sides, spray with baking spray and set aside.
To make the streusel topping:
- In a small bowl, whisk with a fork flour, brown sugar, salt, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, and place in the fridge until ready to use.
- To make the cream cheese filling:
- Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Add egg and mix just to combine.
To make the cake batter:
- In a medium bowl, whisk together flour, spices, baking powder, and salt.
- In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and mix until smooth.
- Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until combined.
Assembling the cake:
- Spread pumpkin cake batter in prepared pan. Using a spoon daloop cream cheese on top, but do not go all the way to the edges. Using the back of the spoon gently spread cream cheese mixture. Sprinkle the streusel crumb over the top and bake muffins for 45-55 minutes, or until a toothpick inserted in the middle comes out clean. If the top starts browning too much tent it with aluminum foil.
To make the glaze:
- Stir powdered sugar, vanila, salt and milk. Start with 1 teaspoon of milk and gradually add more until desired consistency has reached. Drizzle over coeled cake and serve.
- Store leftover in air-tight container for up to 1 week.
[ad_2]
Source link