Pumpkin Cream Cheese Coffee Cake with Maple Drizzle

This is the fall recipe I’ve been waiting to share, cardamom-spiced pumpkin cream cheese coffee cake!  A big slice of spiced pumpkin cake with cream cheese filling in the center, with crunchy brown sugar coffee crumbs on top, drizzled with sweet glaze, paired with a cup of coffee… It’s the perfect way to start a fall day.

What is better than pumpkin and coffee cake, pumpkin coffee cake :). Come Fall, and my obsession for pumpkin and squash dishes reinvigorates. As it should be!!

If you truly want to experience fall, go to a pumpkin patch, jump in the leaves, go on some hayrides, watch Sunday football, wear your flannel shirts, drink some hot cocoa, and bake THIS PUMPKIN CAKE.

THE BEST PUMPKIN CREAM CHEESE COFFEE CAKE

This pumpkin cake reminds me of my super moist spice cake in terms of preparation, ease, taste, and texture. The base of the cake is melted butter, eggs, and pumpkin, so you’re guaranteed a moist crumb. You’ll use an can of pumpkin, which is roughly two cups of pumpkin purée total. The cream cheese is great mixed in with the base of this pumpkin cake, making it rich but cutting down o the sweetness.

Let’s talk flavor. We obviously have all the pumpkin. There’s also comfy cozy spice like cardamom and the wonderful warm coffee which makes this pumpkin cake so special. I sweeten this pumpkin cake with both brown sugar and white granulated sugar, but mostly brown. Because you know that’s where the best flavor lies!

Pumpkin Cream Cheese Coffee Cake

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

This is the fall recipe I've been waiting to share, Cardamom spiced Pumpkin Cream Cheese Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar coffee crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day.

Author: Ash

Recipe type: Dessert

Cuisine: American

Serves: 12-20

Ingredients

• 3 cups all-purpose flour
• ⅓ cup almond meal( if you want to skip this, just substitute it with all purpose flour)
• 1 tbsp baking powder
• ⅓ tsp freshly ground cardamom( about 5-6 green cardamom crushed)
• 1½ (12 tbsp - 6 oz-170 gm) sticks melted butter
• 1 cup white granulated sugar
• ½ cup brown sugar
• ¼ tsp salt
• 4 large eggs, at room temperature
• ¾ cup pumpkin purée(canned or fresh(better))
• ⅓ cup cream cheese, at room temperature
• ⅓ tsp lemon zest

For the coffee crumble topping

• ¾ cup all-purpose flour
• ½ cup packed brown sugar
• 2 tbsp brewed coffee
• 6 tablespoons cold butter cubed

Coffee cream cheese drizzle

• 1 tbsp softened cream cheese
• 2 tsp brewed coffee
• 2 tbsp meted butter
• 2 tbsp maple syrup

Instructions

1. Preheat oven to 350 degrees. Prepare a 9 by 13 inch rectangular sheet pan with butter and flour. Line it with some parchment overlapping the edges to take it out of the pan neatly.
2. Sift all-purpose flour, almond meal, baking powder, salt and keep aside.
3. In a large bowl, add the melted butter, cardamom, sugar, salt and the eggs, lemon zest. Mix well.
4. Now, add the dry ingredients with the wet ingredients. Mix lightly with a plastic spatula and do not over mix.
5. Mix all the ingredients for the coffee crumble with a fork, set aside. Make sure to leave the butter crumbled and not fully mixed.
6. Pour ½ the batter in the prepared baking tray. Dot the cream cheese and swirl it around. Sprinkle half of the coffee crumble on top.
7. In the remaining batter, add the ¾ cup pumpkin puree and mix and pour it over the cream cheese and cake batter. Sprinkle all the coffee crumble topping evenly across.
8. Bake in the middle of the oven at 350 degrees, for approximately 45 minutes. Check after 40 minutes, if the top is browning faster, reduce the temperature and move it to the lowest rack in your oven.
9. Take it out. Let it cool completely before slicing.
10. Mix everything for the cream cheese drizzle. Drizzle over cooled cake.

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