Pumpkin Cream Cheese Coffee Cake

12-16 servings


For the Batter

2 1/4 cups unbleached all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups granulated sugar

2 extra large eggs

1 1/4 cups pumpkin purée

1/4 cup vegetable oil

1/2 teaspoon pure vanilla extract


For the Filling

1 package (8-ounces) cream cheese, softened

1 extra large egg

1/4 teaspoon pure vanilla extract

1 Tablespoon granulated sugar


For the Topping

3/4 cup sweetened flaked coconut

1/2 cup chopped pecans

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon


For the Batter

Preheat the oven to 350° F. Grease a 13 x 9-inch baking pan; set aside.

In a medium bowl whisk together the flour, pumpkin pie spice, baking soda, and salt; set aside. In a large bowl beat together the sugar, eggs, pumpkin purée, oil, and vanilla.  Add the dry mixture and mix until smooth and incorporated.  Pour the batter into the prepared pan.


For the Filling

In a small bowl beat together the cream cheese, egg, sugar, and vanilla.  Drop tablespoons of the cream cheese mixture over the batter.  Using the tip of a knife, cut through the cream cheese mixture and the batter to create swirls.


For the Topping

In a small bowl combine the coconut, pecans, brown sugar, and cinnamon; breaking up any clumps of sugar.  Sprinkle the topping evenly over the batter.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.  Enjoy slightly warm or at room temperature.  Leftovers can be refrigerated in an airtight container for up to 3 days.  Bring to room temperature before serving (or eat it cold).  Enjoy!


Printed from thegalleygourmet.net