Pumpkin Coffee Cake
Indulge in the warm flavors of fall with this delightful Pumpkin Coffee Cake, a perfect companion for your morning coffee or an afternoon treat. This cake boasts a moist texture enriched with pumpkin puree and Greek yogurt, complemented by a luscious cream cheese filling and topped with a crunchy crumb layer. Ideal for family gatherings or cozy weekends, this recipe is sure to become a staple in your baking repertoire. Not only is it easy to prepare, but it’s also customizable with nuts or chocolate chips for those who love a little extra flair. Enjoy the nostalgic aroma of spices wafting through your kitchen as you create this comforting dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ¾ cup flour
- 1 teaspoon ground cinnamon
- 4 tablespoons sugar
- 4 tablespoons light or dark brown sugar
- 6 tablespoons unsalted butter – cold and cut into small cubes
- 8 oz. cream cheese – softened
- 4 tablespoons sugar
- 1 teaspoon vanilla
- 1 egg white
- 1 ¾ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 egg + 1 egg yolk
- 2/3 cup brown sugar
- 1/3 cup sugar
- 1 cup pumpkin puree
- ½ cup oil
- ½ cup plain Greek yogurt
- 1 ½ teaspoons vanilla
- ¾ cup powdered sugar
- 1–2 tablespoons cream or milk
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Make the crumb topping by combining flour, sugars, cinnamon, and cold butter until crumbly; refrigerate.
- Prepare the cream cheese filling by mixing softened cream cheese, sugar, egg white, and vanilla until smooth.
- Mix dry ingredients in one bowl and combine wet ingredients (pumpkin, eggs, sugars, yogurt) in another.
- Fold dry into wet mixtures carefully without overmixing.
- Layer half of the batter in the pan, add cream cheese filling, top with remaining batter, and sprinkle crumb topping.
- Bake for 45-55 minutes until a toothpick comes out clean; cool before glazing.
Nutrition
- Serving Size: 1 slice (approximately 97g)
- Calories: 265
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Find it online: https://www.kitchenstorydaily.com/pumpkin-coffee-cake/