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This is the best fall recipe that anyone can prepare at home. This is such a flavorful and moist coffee cake that is always a staple in our kitchen during the fall months. A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top! Drizzle it with sweet glaze, pair it with a cup of pumpkin spice latte, and you’ve got the perfect start to your day!
Ingredients:
Instructions:
First, make the crumb topping: in a bowl combine together 3/4 cup flour, 8 tbs. brown sugar, and 1 tsp. cinnamon. Add 6 tbsp. chilled cubed butter and using a pastry blender combine evenly and create large crumbs.
Preheat oven to 350F. Grease a 9-inch springform pan, line the bottom with parchment paper and set aside.
To make the cake toss together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, and set aside.
In a large bowl mix together eggs, sugar pumpkin puree, oil, sour cream, and vanilla to combine evenly.
Add dry ingredients and mix to combine.
To make the cream cheese filling in a medium bowl beat together softened 8oz. cream cheese softened and 4 tbs. sugar until creamy. Mix in 1 egg and 1 tsp. vanilla just to combine. Set aside.
Pour half of the pumpkin cake batter into the pan, and spoon the cream cheese filling on top. Gently pour the remaining pumpkin cake batter, smooth the top, sprinkle with a crumb topping, and bake for 55 minutes to 1 hour. To make the glaze mix 1 cup powder sugar and 2-3 tbs milk to create the desired conssistancy. Drizzle over the cake and enjoy!
