halfbakedharvest4.8
Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake
Serve this for brunch or dessert from now through Thanksgiving...a wonderful cake for autumn days!
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Line a (9×9 inch) square pan or bundt cake pan with parchment paper. 2. To make the cinnamon swirl. In a bowl, combine the brown sugar, flour, and cinnamon. Pour over the butter and mix until you have clumps. 3. To make the batter. In a large bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined. Pour half the batter into the prepared pan. 4. Spoon or drizzle teaspoon size amounts of the cream cheese over the batter. Sprinkle half of the cinnamon swirl mix over the cream cheese, then sprinkle with 2 tablespoons of cinnamon sugar. Evenly spoon the remaining batter overtop. it's OK if all the cream cheese is not all covered. 5. take the remaining cinnamon swirl mix and sprinkle over the top of the cake, then sprinkle with cinnamon sugar. 6. Bake for ⏱️ 55-65 minutes, or until the center is just set. Let cool ⏱️ 10 minutes. Serve the cake slightly warm or at room temperature.
cinnamon2 teaspoonscup cinnamon sugar (recipe in notes)1/4pumpkin butter1 cuplarge eggs3baking powder2 teaspoonspumpkin pie spice2 teaspoonscream cheese, melted4 ounces
Nutrition Facts
calories
412 kcal
serving Size
1 serving
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