Print
Description
A moist coffee cake with layers of pumpkin and cream cheese, perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
Instructions
- Preheat oven to 350°F. Grease a 9-inch baking pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, sugars, oil, eggs, and vanilla.
- Combine wet and dry ingredients, stirring until just blended.
- Pour half the batter into the pan.
- Beat cream cheese, sugar, and egg yolk until smooth. Spread over batter.
- Top with remaining batter. Swirl gently.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Store leftovers in the refrigerator.
- Use full-fat cream cheese for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg