Pumpkin Cream Cheese Crumb Cake
This coffee cake is almost exactly the same as this Apple Coffee Cake. You guys seemed to like that so much, I thought I would make you a pumpkin version this fall. This crumb cake is soft and moist with a creamy cream cheese layer. The streusel is very sugary and sweet and is loaded with spices. It's best after it has chilled in the fridge. I like to cut it in little bite sized pieces to have with my afternoon coffee. Enjoy!
Pumpkin Cream Cheese Crumb Cake
Cake Ingredients:
1 cup pumpkin
1 egg
1/2 cup brown sugar
6 tablespoons vegetable oil
1/2 teaspoon vanilla
3/4 cup flour (I used this gluten free flour)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ginger
A pinch of nutmeg
A pinch of cloves
Cream Cheese Layer Ingredients:
8 oz. softened cream cheese
1 teaspoon vanilla
3 tablespoons white sugar
Streusel Ingredients:
3/4 cup white sugar
1/4 cup brown sugar
1/2 cup flour (I used this gluten free flour)
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons cold butter
Directions:
Preheat oven to 350ºF and grease an 8x8 inch square pan.
Cake:
Combine the pumpkin, egg, brown sugar, vegetable oil, and vanilla in a mixing bowl.
Stir together the flour, baking powder, salt, and spices and stir into the pumpkin mixture, mixing just until combined. Spread into the prepared pan.
Cream Cheese Layer:
Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
Streusel:
Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
Bake for about 40 minutes or until a toothpick comes out with no more pumpkin on it (it's ok if the cream cheese is still sticking to the toothpick).
Chill in the refrigerator before serving and keep chilled.