Pumpkin Coffee Cake

Amazing! This cake is so good, very moist & delicious. Recipe is also very easy to follow. I substituted sour cream for the yogurt (that’s what I had on hand); also I didn’t have a springform pan, so I used a 9×13 pan with one layer of pumpkin batter topped with the cream cheese and then the crumb topping & baked for 40 min. Served with caramel sauce- so good!! Thanks for the recipe!

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top, drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day.


Prep Time : 30 minutes
Cook Time : 45-55 minutes
Yield: 12 slices 1x
Category: Breakfast



INGREDIENTS

For Crumb Topping:

• ¾ cup flor
• 1 teaspoon ground cinnamon
• 4 Tablespoons sugar
• 4 Tablespoons light or dark brown sugar
• 6 Tbsp. unsalted butter- cold and cut into small cubes

Cream Cheese Filling:

• 8 oz. cream cheese-softened
• 4 Tbsp. sugar
• 1 teaspoon vanilla
• 1 egg white

For Pumpkin Cake:

• 1 ¾ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 egg + 1 egg yolk
• 2/3 cup brown sugar
• 1/3 cup sugar
• 1 cup pumpkin puree
• ½ cup oil
• ½ cup plain Greek yogurt
• 1 ½ teaspoon vanilla

Glaze:

• 3/4 cup powdered sugar
• 1–2 Tablespoons cream or milk (I used cream)

Get the Instructions ====>> omgchocolatedesserts.com

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