Hello, friends! I hope you had a wonderful holiday weekend. Mine was great! I spent it with family making cookies, playing games, and eating said cookies. We are still enjoying delicious leftovers from all the goodies my mom made. She makes such yummy brunches, like French toast and quiche. I don’t know how I got such great cooks in my family! My mom, dad, grandma, and sister Natasha could all be on The Food Network they’re so talented in the kitchen.
Anyways, you might be wondering why I’m posting this coffee cake now instead of before Christmas. Unfortunately my laptop has been out of commission this past week or so. A blogger’s worst nightmare! The good news is that the part that my dad needs to fix it is arriving tomorrow, so hopefully my laptop will be back to working soon. At this moment I’m borrowing my dad’s laptop to post this!
Now, on to the topic at hand. Pumpkin. Cream cheese. Coffee cake. If you’re like me, you know that only one thing makes your morning coffee even better than it already is. A soft, sweet, warm, delicious piece of coffee cake. It was the perfect thing to make for Christmas Eve/Christmas morning! And on a plus side, it made the house smell heavenly. In fact, I’m enjoying a piece right now with freshly brewed coffee from our french press.
There’s four components to this delicious cake. Vanilla cake batter, pumpkin cream cheese filling, crumble topping, and a vanilla icing. Each one is mouth-watering on it’s own. Together? Extra yum. Making this cake takes a little time, although it’s simple. The time is well worth it, though!
- 2 8-oz. packages regular cream cheese, room temperature
- ⅓-1/2 cup pumpkin puree
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (1 stick) salted butter, room temperature
- 1 cup sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla
- 1 cup sour cream
- STREUSEL TOPPING:
- ¼ cup sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons butter, chilled and cubed
- ¼ cup confectioners sugar
- 1 ½ teaspoons milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F. Grease with butter or spray a 13 x 9 cake pan and set aside.
- To make the filling: In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, pumpkin , sugar, egg and vanilla on medium-low speed until creamy. Try adding ⅓ cup of pumpkin first; add more if you like pumpkin. Set aside the filling.
- To make the cake batter: In a medium bowl, stir together flour, baking powder, and baking soda until well combined. Set aside.
- In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract. Slowly pour in the flour mixture alternating with the sour cream until all combined.
- Spread half of the batter into the prepared cake pan with a spatula. Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula. Using a butter knife, gently swirl in the batter.
- To make the topping: Add the sugar, flour, cinnamon, nutmeg, and chilled butter in a small bowl. Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the streusel on top of cake batter.
- Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.
- To make the glaze: In a small bowl, combine confectioners sugar, milk, and vanilla until creamy. Drizzle over cake. Enjoy!
Thanks for visiting Will Bake for Books! Feel free to leave any comments or questions. ♥