PUMPKIN CREAM CHEESE COFFEE CAKE

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 •I have been waiting to make this recipe, waiting for the cool, crisp, and stormy weather of fall be able to hunker down inside wearing my favorite sweater and UGGS, build a fire, and bake.  Well, it’s October, and here in Washington it hasn’t rained, hasn’t stormed, hasn’t gone below 65° !  Not that I’m really complaining, the long summer weather has finally given me some tomatoes in the garden.  I dusted off my beautiful mixer and let the baking season commence…. wearing shorts, flip flops, and AC on high.

 
for the cake
1 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup unsalted butter-at room temp
1/4 cup unsweetened applesauce
1 15oz can of pure pumpkin- not the pie filling
2 tsp pure vanilla extract
3 large eggs
2 1/2 cups flour
2 tsp baking powder
1 tsp kosher salt
1 tbls cinnamon
2 tsp pumpkin pie spice
1/8 tsp cayenne pepper
 
for the cream cheese swirl
8 oz cream cheese-room temp
1/4 cup sour cream
1 tsp pure vanilla extract
1 large egg
1/3 cup granulated sugar
1 tbls orange zest
 
for the crumble topping
1/2 cup unsalted butter-room temp
1/4 tsp kosher salt
1/3 cup light brown sugar
1 tsp pumpkin pie spice
2/3 cup flour
1 cup finely chopped walnuts
 
makes a full 9×13 pan
prep and baking time-2 hours
350°
 

In a mixer fitted with a paddle attachment, add the butter.

Add the brown sugar.

Add the granulated sugar and cream together-since there is just a little butter, might be a little crumbly.

Add the applesauce-mix.

Add the can of pumpkin-mix.

Add the vanilla-mix.

With the mixer on low, add eggs one at a time.  Mix on med high speed for 1 min, scrape the bowl and mix again.

In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, pie spice, and cayenne.

Slowly add to the mixer, only to combined-don’t over mix.

Spray a 9×13 baking pan with cooking spray.  

Pour in the cake mix, spread evenly with a spatula.  Set aside and get going on the cream cheese mix.

Turn on your oven to 350° and wash and dry your mixer bowl, unless you are lucky enough to have two.

In your mixer with a whisk attachment, add the cream cheese.

Add the sour cream cheese-mix and scrape the bowl.

Add the vanilla.

Add the sugar.

Add the orange zest-mix.

Add the egg and beat 1 min on high speed.

Pour the cream cheese mixture over the cake mix.

Swirl just a little with a flat butter knife.  Set aside and work on the crumble topping.

In another bowl (I used the one I mixed the flour in) work together with a fork the butter, flour, salt, pie spice, and sugar.  When combined, add in the nuts.

Crumble the topping over the cream cheese layer.  

Pop into the oven for 45-55 min, until a toothpick comes out clean when inserted in the middle.  Let cool on a wire rack for 20 min before serving  My best taste tester likes it best warmed with a little butter.  Great served with a strong cup of coffee, especially on a lazy weekend morning♥Enjoy

 

 

 

 

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