Recipe
Serve your Thanksgiving guests a hot cup of coffee or tea with this delicious coffee cake and I promise you, they will be impressed.
Cream Cheese Pumpkin Coffee Cake
Pecan Streusel
• 4 tablespoons cold butter, shredded with a cheese grater
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar (light or dark is fine)
• 1/3 cup chopped pecans
• 1/4 teaspoon salt
Cream Cheese Filling
• 1 block (8 oz) cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
Pumpkin Cake
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 4 tablespoons cold butter, shredded or softened butter
• 1 large egg
• 1/2 cup sour cream
• 1 cup pure pumpkin puree (not pumpkin pie filling)
Heat oven to 350° and spray a 8×8 baking dish with cooking spray. Set aside. Combine all the streusel ingredients in a small bowl and use a pastry cutter, or your hands to combine it together until a crumb-like mixture forms. Set aside. For the filling combine the cream cheese, sugar, egg, and vanilla into a bowl and beat with a mixer until well combined. For the cake – In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and shredded butter. Mix together with a wooden spoon. Add the egg, sour cream, and pumpkin. Beat together, using a handheld mixer, until a thick batter forms. It’s ok if you see some small butter chunks in it. ASSEMBLE THE COFFEE CAKE – Pour 2/3 of the pumpkin cake batter into the prepared pan and spread out evenly. Drop spoonfuls of the remaining pumpkin batter over the cream cheese mixture and try to spread it out as best you can. It’s ok if some cream cheese is showing through or if some pumpkin batter is not covering every part. Sprinkle the streusel evenly over the top. Bake for 38-45 minutes or until a knife inserted in the center comes out clean.
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