DESSERTS

Pumpkin Coffee Cake

Name: Pumpkin Coffee Cake
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 3/4 c. all-purpose flour; 3/4 c. walnuts, chopped; 3/4 c. packed light brown sugar; 1 tsp. pumpkin pie spice; 6 tbsp. salted butter, melted; Baking spray with flour, for the pan; 1 c. unsweetened pumpkin puree (not pie mix); 2/3 c. packed light brown sugar; 1/2 c. vegetable oil; 1/2 c. sour cream; 1/2 c. granulated sugar; 1 1/2 tsp. vanilla extract; 2 large eggs; 2 c. all-purpose flour; 2 tsp. pumpkin pie spice; 1 tsp. baking powder; 3/4 tsp. baking soda; 1/2 tsp. kosher salt; 2 oz. cream cheese, cubed; 3/4 c. powdered sugar; 1/4 tbsp. vanilla extract

12 servings

servings

45 minutes

active time

2 hours 30 minutes

total time

Start Cooking

Ingredients

3/4 c. all-purpose flour

3/4 c. walnuts, chopped

3/4 c. packed light brown sugar

1 tsp. pumpkin pie spice

6 tbsp. salted butter, melted

Baking spray with flour, for the pan

1 c. unsweetened pumpkin puree (not pie mix)

2/3 c. packed light brown sugar

1/2 c. vegetable oil

1/2 c. sour cream

1/2 c. granulated sugar

1 1/2 tsp. vanilla extract

2 large eggs

2 c. all-purpose flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. kosher salt

2 oz. cream cheese, cubed

3/4 c. powdered sugar

1/4 tbsp. vanilla extract

Directions

For the streusel: In a medium bowl, whisk together the flour, walnuts, brown sugar, and pumpkin pie spice. Stir in the melted butter. Cover and refrigerate the streusel for at least 15 minutes and up to 1 day.

For the pumpkin cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper, leaving a 1-inch overhang. Spray the parchment.

In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

Pour the batter into the pan, smoothing the top with an offset spatula. Remove the cold streusel from the refrigerator, and use your fingers to break it into dime-size pieces. Sprinkle the streusel evenly over the batter.

Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in the pan.

For the cream cheese drizzle: In a medium heatproof bowl, microwave the cream cheese until very soft, 10 to 15 seconds. Whisk in the powdered sugar, vanilla, and 1 tablespoon water.

Using the parchment overhang, lift the coffee cake from the pan. Drizzle the cream cheese drizzle over the cake. Let set for 15 minutes before slicing.

Nutrition

Serving Size

Calories

509

Total Fat

25 g

Saturated Fat

7 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

57 mg

Sodium

272 mg

Total Carbohydrate

66 g

Dietary Fiber

2 g

Total Sugars

42 g

Protein

6 g