Pumpkin Coffee Cake
User Reviews
5
Pumpkin Coffee Cake
Description
This Pumpkin Coffee Cake starts with a batter incorporating pumpkin puree, sugar, vegetable oil, sour cream, eggs, and pumpkin pie spice among other ingredients, achieving moistness and a warm spiced flavor. Mini chocolate chips stirred into the batter add bursts of sweetness throughout. A cream cheese layer piped over the batter before baking contributes a tangy richness that contrasts with the sweet crumb topping made from flour, sugar, butter, and cinnamon. The topping adds a pleasantly crunchy texture after baking. The layers bake together to form a soft and flavorful cake with a creamy swirl inside and a slightly crunchy top. The cake suits autumn mornings, afternoon coffee breaks, or casual desserts.
For additional flavors, chopped pecans or extra brown sugar can be added to the crumb topping. A drizzle of maple syrup or powdered sugar glaze can also enhance the cake, either before or after baking, adapting it to personal preference.
Ingredients
For The Cake:
- 15 ounces pumpkin
- 2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 3 egg
- 2 cup flour
- 1 bag mini chocolate chips
For the Cream Cheese Layer:
- 8 ounces cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla
For the Crumb Topping:
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup butter
- cinnamon to taste
Instructions
- Preheat oven to 350 degrees. In a large bowl blend together all the cake ingredients except for the eggs, flour, and chocolate chips.
- Thoroughly blend the eggs in one at a time, then blend in the flour until it's completely incorporated into the batter. Then gently stir in about 3/4 of the bag of mini chocolate chips.
- Pour the batter into a 9x13 inch pan that has been lined with cooking spray.
- In a medium size bowl, blend together the cream cheese, sugar, and vanilla. Spoon the mix into a sandwich bag and cut a small hole in one corner. Pipe the cream cheese mix all over the top of the cake batter, it doesn't need to be pretty. Also, don't try to spread it out, it will even out while it bakes.
- Combine the crumb topping ingredients in a medium size bowl with a pastry blender until all the ingredients are thoroughly blended together. Do not soften the butter first! This takes a little work but is well worth it! Distribute the crumb topping all over the top, but don't pat it down.
- Bake for about 40 minutes then check the cake, if the center hasn't set up or if a toothpick comes out with wet cake batter you need to give it some more time. Mine ended up taking between 45 and 50 minutes. This can vary depending on your elevation.
- Optional: serve with whipped topping and extra chocolate chips.
Notes
- Mix mini chocolate chips or chopped pecans into the batter to vary texture and flavor.
- Adding brown sugar to the crumb topping before baking enriches sweetness and crunch.
- Drizzling maple syrup over the baked cake adds moist sweetness and ties flavors together.
- A simple glaze of powdered sugar and milk whisked smooth can be spread on the cooled cake for added sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 764 kcal
% Daily Value*
| Calories | 764kcal | 38% |
| Carbohydrates | 114g | 38% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 82mg | 27% |
| Sodium | 446mg | 19% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 74g | 148% |
| Vitamin A | 3578IU | 72% |
| Vitamin C | 4mg | 4% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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