pumpkin pie coffee cake

Rich using all the buttery crumble topping and moist, this Pumpkin Pie Coffee Cake recipe is a cross between two sins. Add the cream cheese and this becomes a fall dessert!

Rich using all the buttery crumble topping and moist, this Pumpkin Pie Coffee Cake recipe is a cross between two sins. Add the cream cheese and this becomes a fall dessert!

Pumpkin Pie Coffee Cake, keyword Pumpkin Cream Cheese Coffee Cake

Servings 12 parts
Calories 335 kcal

Ingredients

For Your Cake

1. 1 teaspoon baking powder
2. 1/2 tsp salt
3. 2 large eggs
4. 15 ounce can pumpkin
5. 1/4 cup oil
6. 1 teaspoon ground cinnamon
7. For Your Cream Cheese Filling
8. 8 ounce cream cheese room temp
9. 1 large egg
10. 1 teaspoon vanilla extract
11. For Your Crumble Topping

Sugar granulated

1. 3 tablespoons brown sugar light or dark
2. 1/2 cup + 3 tablespoons flour
3. 5 tablespoons butter melted
4. 1 teaspoon ground cinnamon

Directions

1. Sift dry ingredients to the cake together. Put aside. In another bowl mix eggs, oil, sugar and spices. Set aside
2. Add in sugar, egg and vanilla and beat until there are not any lumps. Put aside.
3. Step ingredients except butter to get crumble topping. Melt butter for crumble. Pour butter over crumble topping combine and ingredients with spoon or a fork long enough till both tiny and big crumbles form. Take care to not over blend. Put aside.
4. Once topping layers and cream cheese are created blend ingredients for cake. Be certain that you not over blend.
5. Smooth with a spatula. Add cream cheese and carefully smooth. So layers remain separated, in the past of cake coating making batter Distribute. Spread crumble topping making sure not to press crumbles to cake.
6. Bake in middle of oven for around 55-65 minutes or till cake is jiggly.
7. Let cool to room temperature and refrigerate. Tastes chilly.

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