Squishy pumpkin cake layered with Cinnamon Cream Cheese and topped with Streusel. What’s not to love? This fall recipe is not what I’d call healthy, but there are way worse things to eat... I mean, at least it has pumpkin in it. This coffee cake is soft and perfectly spiced, great for a sweet breakfast or a coffee date with friends. Let’s make coffee cake together...
First we’ll whisk together our dry ingredients:
3 cups flour
1 cup sugar
1 1/2 tsp Baking Soda
1/2 two salt
1 T cinnamon
1/2 tsp each: allspice, nutmeg, cloves, ginger, and cardamom
In a small bowl whisk together your wet ingredients:
3 eggs, 15oz pumpkin purée, and 1/3 cup sour cream
Pour your wet ingredients over your dry and stir them together (if it’s really thick and an arm work out then you’re doing it right)
Now we’ll make our cinnamon cream cheese filling. In a small bowl whisk together:
8 oz ROOM TEMP. cream cheese
1/2 cup powdered sugar
1 tsp cinnamon
1 tsp Vanilla extract
Last thing before we’re ready to layer is the streusel topping. In a small bowl you’ll need:
1/2 cup melted butter, 1 cup flour, 1/2 cup brown sugar, and 1/4 cup pumpkin seeds. Stir together until crumbly.
Evidently I didn’t take a photo of the streusel right after I mixed it, so here’s the kind of crumbly it should be
Now that everything’s ready get out an 8x8 baking pan and press some crinkled parchment paper into it.
Plop in half the cake batter and smooth it around (use an offset spatula for best results)
Next spread around the cream cheese filling
Then the last half of the cake
And top with as much or as little streusel as you want
Bake at 350° for 30-35 minutes. Let it cool in the pan for 5 minutes.
Then lift it out by the parchment paper for easy cutting and serving.
If you make this recipe, and I hope that you do, let me know by tagging me on Instagram @martinezmade.co or by using the hashtag #martinezmade. It’ll make my day!