Pumpkin Coffee Cake
User Reviews
5.0
27 reviews
Excellent
Pumpkin Coffee Cake
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This Chocolate Chip Pumpkin Coffee Cake has a cream cheese layer and crumb topping that is out of this world! Perfect for breakfast, snack, or even dessert!
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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 eggs
- 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
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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.
Equipments used:
Notes
- If you want to change up this classic pumpkin coffee cake, you can add all sorts of delicious toppings!
- We love mini chocolate chips or chopped pecans added to the mixture.
- You could also sprinkle a little brown sugar over the top before it bakes for a richer crumble topping.
- Or drizzle some maple syrup over the top.
- You can also whisk a simple glaze of powdered sugar and milk with a fork and spread over the top after cooling.
Nutrition Information
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Calories
764kcal
(38%)
Carbohydrates
114g
(38%)
Protein
10g
(20%)
Fat
31g
(48%)
Saturated Fat
20g
(100%)
Cholesterol
82mg
(27%)
Sodium
446mg
(19%)
Potassium
233mg
(7%)
Fiber
2g
(8%)
Sugar
74g
(148%)
Vitamin A
3578IU
(72%)
Vitamin C
4mg
(4%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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