In honor of the first week of Autumn I made this incredible Pumpkin Cream Cheese Coffee Cake.This delicious coffee cake checks all the boxes for me. Full of pumpkin flavor with a cream cheese middle along with a brown sugar crumble top and maple glaze drizzled over top.
Making this delicious cake will require several steps but believe me it will be well worth your while. Especially if you love pumpkin like I do. The cream cheese middle and brown sugar crumble top makes this cake extra special.
To assemble this coffee cake begin with the pumpkin cake, mixing it in a Bosch mixer. Set aside and mix the Cream Cheese and Sugar together. Set that aside. Finally combine your brown sugar crumble mixture and set that to the side. You will need all three of these layers to assemble your coffee cake. After spraying the pan, begin with the first layer of pumpkin cake evenly spread in 9×3 springform pan. Use Half of your batter for this layer.
Next add all of the cream cheese mixture on top of the pumpkin cake.
Third add half of the brown sugar crumble. On top of this crumble will go the final layer of pumpkin cake.
Lastly add the brown sugar crumble to the top of the cake. This completes the coffee cake assembly and it is now ready to bake.
After the cake is assembled, bake the cake in a springform pan for 55-60 minutes at 350 degrees.
To test the cake check with toothpick to see if center is completely set.
After the cake is baked and taken from the oven drizzle the top with a little maple glaze.
One of The best parts of this cake is the maple glaze that drenches this cake with sweetness and more fall flavor.
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pumpkin cream cheese brown sugar crumble coffee cake
Ingredients
- Pumpkin Cake:
- 1 cup butter/ room temp
- 2 eggs
- 2/3 cup white sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/3 cup milk
- 2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- Cream Cheese filling
- 8 oz cream cheese/softened
- 1 tsp vanilla extract
- 1 1/2 cup powdered sugar
- Brown Sugar Crumble
- 1 1/2 cup all purpose flour
- 1 tsp cinnamon
- 3/4 cup brown sugar
- 1 cup pecans
- 1/2 cup butter/softened
- Maple glaze frosting
- 2 tbsp butter
- 1/4 pure maple syrup
- 1/2 cup powdered sugar
- 1/4 vanilla extract
- 1/8 tsp cinnamon
Instructions
For Pumpkin Cake: In mixing bowl add sugar, and butter. Mix for 2-3 minutes until creamy. Mix in the eggs, pumpkin, and vanilla extract. Scrape down sides and add your dry ingredients alternating the milk. Mix until incorporated.
For Cream Cheese filling: In bowl whip Cream Cheese and Sugar until smooth. Add vanilla.
For Brown Sugar Crumble: With a fork Combine flour, brown sugar, cinnamon and softened butter. Add in chopped pecans until mixture is crumbly.
To assemble: Add half of pumpkin cake in bottom of greased 9in springform pan.
To the top of that layer add cream cheese filling.
Sprinkle half of brown sugar crumble on top of cream cheese layer.
Add rest of the pumpkin cake batter on top of crumble
Finish with a last layer of brown sugar crumble
Bake in 350 over for 50-60 minutes.
Check with a toothpick to see if cake is done.
Let cool for 10 minutes then drizzle with Maple glaze frosting.
For maple glaze drizzle: bring to boil butter and maple syrup, add powdered sugar and vanilla, add to cooled cake
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