Pumpkin Cream Cheese Coffee Cake
 
Prep time
Cook time
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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:
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/10/23/pumpkin-cream-cheese-coffee-cake/