Pumpkin Cream Cheese Coffee Cake
Pumpkin cream cheese coffee cake is an impressive, delicious, and festive bake to make for brunch or a coffee date with friends. Moist pumpkin is layered with thick whipped cream cheese and topped with a walnut streusel. This cake looks complex, but just requires a few bowls and a bit of patience to create a beautiful combination of tastes and textures.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 cup canned pumpkin
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ⅓ cup neutral oil like vegetable or canola oil
- ¼ cup plain Greek yogurt
- ¼ cup maple syrup
- ¼ cup milk
- 2 large eggs
- 16 ounces softened cream cheese
- ½ cup powdered sugar
- 1 tsp vanilla
- ⅓ cup sugar
- 4 tbsp unsalted butter softened
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350ºF.
- Line and grease an 8 x 8-inch baking dish.
- Whisk together 1/3 cup neutral oil, ¼ cup Greek yogurt, ¼ cup milk, 2 large eggs, 1/3 cup granulated sugar, and 1 cup canned pumpkin.
- Add in 1 2/3 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, and whisk until just combined.
- In a separate bowl whip together 16 oz softened cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla until well combined.
- In another bowl, place 4 tablespoons of softened butter, 1/3 cup of all-purpose flour, ½ teaspoon kosher salt, and 1/3 cup of brown sugar. Using your fingers, a fork, or a pastry cutter, rub the butter into the dry ingredients until the mixture becomes crumbly.
- Toss the streusel mixture with a 1/3 cup of chopped walnuts.
- Put the cake batter in the baking dish and level.
- Using small dollops, add the cream cheese on top of the cake batter and gently smooth the cream cheese, being careful not to mix the two layers.
- Top the cream cheese with the streusel layer.
- Bake the cake for 40-45 minutes or until a toothpick inserted into the side of the pumpkin cake layer comes out clean.
- Allow the cake to cool for 15 minutes before slicing it into squares to serve. Enjoy!
Notes
You will want to make this cake in advance of when you want to serve it. The cake needs to cool fully before it is sliced. It also deepens its flavors as it rests, so I recommend making this cake the day before you plan to serve it.
Nutrition
Calories: 456kcalCarbohydrates: 55.42gProtein: 8.16gFat: 23.16gSaturated Fat: 11.86gFiber: 2gSugar: 31.24g
Tried this recipe?Let us know how it was!