halfbakedharvest4.2
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake.
This cake is so fallish, I just can't help but love it to pieces... and even without the chocolate... it's still so addicting!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●pot
- ●whisk
- ●sauce pot
📝 Preparation Steps
1
Preheat the oven to 400 degrees F. Grease a 10 inch bundt pan.
2
In a large bowl, beat together the butter, brown sugar and vanilla until fluffy, about ⏱️ 5 minutes. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and coffee, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon and salt and mix on low speed until just combined, being sure the batter is completely mixed.
unsalted butter (at room temperature)12 tablespoonscold butter (cubed)6 tablespoonscup butter1/4vanilla extract2 teaspoonvanilla1 teaspooneggs3baking powder2 teaspoonsteaspoons cinnamon1 1/2cinnamon1 teaspoon
3
To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
teaspoons cinnamon1 1/2cinnamon1 teaspoonunsalted butter (at room temperature)12 tablespoonscold butter (cubed)6 tablespoonscup butter1/4
4
Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle 3/4 of the streusel over top the cream cheese. Spoon the remaining batter over the streusel and carefully spread in an even layer. Sprinkle on the remaining streusel. Transfer to the oven and bake for ⏱️ 40-45 minutes, or until a toothpick inserted into the center comes out clean.
cream cheese (at room temperature)8 ounces
5
Let cool ⏱️ 30 minutes and then invert the cake onto a plate.
6
To make the glaze. Melt the butter over medium heat in a small sauce pot until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter has browned, quickly remove from the heat. Stir in the powdered sugar, maple and vanilla until smooth. If needed, thin the glaze with a splash of water.
unsalted butter (at room temperature)12 tablespoonscold butter (cubed)6 tablespoonscup butter1/4vanilla extract2 teaspoonvanilla1 teaspoon
7
Drizzle the glaze evenly over the cake and let set ⏱️ 10 minutes. Serve cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.
Nutrition Facts
calories
758 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
2 g
sugar Content
49 g
sodium Content
397 mg
protein Content
9 g
cholesterol Content
175 mg
carbohydrate Content
90 g
saturated Fat Content
25 g
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