Pumpkin Cream Cheese Coffee Cake
Pumpkin coffee cake with a layer of tangy cream cheese filling and buttery streusel topping.
Ingredients
For the topping:
- ¼ cup sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 tablespoons cold butter
For the filling:
- 12 ounces cream cheese softened
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
For the cake:
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs
- ¾ cup canned pumpkin puree
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon grated nutmeg
- Pinch ground cloves
Instructions
Topping:
- In a small bowl, combine all ingredients for streusel topping, cutting in butter until thoroughly incorporated. Set aside.
Filling:
- In a mixer, beat cream cheese, sugar, vanilla and egg until well combined. Set aside and clean bowl.
Cake:
- Preheat oven to 350°F. Grease a 9x9 square baking pan with 2-inch high sides.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- In a mixer, cream butter and sugar until light and fluffy. About 3-5 minutes. Add eggs one at a time, beating well after each addition. Mix in pumpkin, sour cream and vanilla. Stir in dry ingredients until thoroughly combined.
- Spread half the batter into prepared pan. Top with cream cheese filling. Spread remaining batter over filling in a smooth layer. Swirl layers a few times with a butter knife. Sprinkle with streusel topping and bake for 45-55 minutes, or until a wooden pick comes out clean.
Nutrition
Calories: 422kcalCarbohydrates: 48gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 103mgSodium: 416mgPotassium: 128mgFiber: 1gSugar: 28gVitamin A: 3207IUVitamin C: 1mgCalcium: 75mgIron: 2mg
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