Glazed Pumpkin Cream Cheese Coffee Cake / Save this in your fall foods file.
Crunchy brown sugar crumbs, drizzled w/ tempting sweet glaze; cake is a perfect start to a fall day.
Ing--Crumb Topping: ¾ cup flour 1 teaspoon ground cinnamon 4 Tablespoons sugar 4 Tablespoons brown sugar 6 Tbl cold unsalted butter in small cubes Cream Cheese Filling: 8 oz cr/cheese 4 Tbl sugar 1 tsp vanilla 1 egg white Pumpkin Cake: 1 ¾ c flour 1 tsp ea baking powder baking soda ¼ teaspoon salt 1 tsp ea pumpkin pie spice, cinnamon 1 egg + 1 egg yolk 2/3 cup br/sugar 1/3 cup sugar 1 cup pumpkin puree ½ cup oil ½ cup plain Greek yogurt 1 ½ teaspoon vanilla Glaze: 3/4 cup conf 1–2 Tbl cream
Instructions Crumbs: stir flour, sugar, brown sugar and cinnamon. Add chilled cubed butter; fork press to combine evenly and create large crumbs. Set in fridge til needed.
Cake---Grease 9 inch springform, line bottom with parchment; set aside. Use 9" inch pan, but your cake won’t be as tall as the cake shown. Cream cheese filling--beat creamy softened cream cheese and sugar. Mix in egg white and vanilla; just combine. Set aside. Cake--toss flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside. Now mix egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly. Add dry ing; mix to combine. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 350 deg 45-55 minutes (until the toothpick inserted in the center comes out clean, a few moist crumb is OK) Start checking after 45 min because if you bake it too long the cake will be dry. After 20 minutes run a thin knife around the cake, release the ring from pan and take it to server. Glaze stir powdered sugar and cream (or milk) and dr izzle over the cake.