Pumpkin Coffee Cake with Cream Cheese
This Pumpkin Coffee Cake with Cream Cheese is a cozy fall dessert, blending spiced pumpkin cake with a rich, tangy cream cheese layer. The cake has a soft and moist texture and is topped with a buttery crumble for added crunch.
Equipment
Ingredients
CREAM CHEESE SWIRL
- 200 g cream cheese room temperature
- 1 ½ tablespoon granulated sugar
- 1 tablespoon cornstarch
CRUMBLE
- 120 g all-purpose flour
- 100 g dark brown sugar
- 1 teaspoon ground cinnamon
- 85 g butter room temperature
PUMPKIN COFFEE CAKE
- 340 g all-purpose flour
- 200 g dark brown sugar
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 300 g canned pumpkin purée room temperature (see FAQ on how to make it homemade)
- 2 eggs room temperature
- 110 g vegetable oil
- 1 ½ teaspoon vanilla extract
GLAZE
- 60 g powdered sugar
- 1 teaspoon water
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream 14-18% to thicken the glaze
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CREAM CHEESE SWIRL
- Add all of the ingredients to a bowl and mix it together until smooth. Set it aside while preparing the crumble and cake.200 g cream cheese, 1 ½ tablespoon granulated sugar, 1 tablespoon cornstarch
CRUMBLE
- For the crumble, add all of the ingredients to a bowl and mix it together, using an electric hand mixer or a fork, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.120 g all-purpose flour, 100 g dark brown sugar, 1 teaspoon ground cinnamon, 85 g butter
PUMPKIN COFFEE CAKE
- Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, spices and salt.340 g all-purpose flour, 2 ¼ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, 200 g dark brown sugar
- In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.300 g canned pumpkin purée, 2 eggs, 110 g vegetable oil, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry. Stir it all together with a rubber spatula. Make sure there is no dry flour left in the batter.
- Add half of the cake batter to the prepared springform and even it out. Then add the cream cheese and gently spread it out into an even layer. You can leave the outer edge free.
- Add the other half of the cake batter and as well spread it out into an even layer.
- Finally, add the crumble on top. Bake it for 50-55 minutes or until a cake tester or toothpick comes out clean.
- Let the cake cool on a wire rack. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on the wire rack.
GLAZE
- Move the chilled cake to a serving dish. Mix powdered sugar, water, vanilla extract and sour cream together and drizzle it over the cake.60 g powdered sugar, 1 teaspoon water, ½ teaspoon vanilla extract, ½ teaspoon sour cream 14-18%
Notes
The spices can be replaced with 1 tablespoon pumpkin spice.
Nutrition
Calories: 477kcalCarbohydrates: 65gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 59mgSodium: 298mgPotassium: 165mgFiber: 2gSugar: 32gVitamin A: 4336IUVitamin C: 1mgCalcium: 104mgIron: 3mg
Tried this recipe?Let us know how it was!