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Sunday, April 8, 2018

Pumpkin Cream Cheese Coffee Cake

2 Cups whole wheat flour (you can substitute all purpose if you like)
1 Tablespoon pumpkin pie spice
2-3 Teaspoons cinnamon (use if you are substituting chocolate chips for the cinnamon chips)
2 Teaspoons baking soda
1/2 Teaspoon salt
1- 15 ounce can pumpkin
1-1/2 Cups sugar
1/2 Cup sour cream
1/4 Cup vegetable oil
3 eggs
1 Cup cinnamon chips (Can't find cinnamon chips? You can absolutely substitute chocolate chips!)
Cream Cheese Layer
1- 8 ounce package cream cheese (softened)
1/4 Cup sugar
1 Teaspoon vanilla extract
Streusel Topping
1/2 Cup whole wheat flour (you can substitute all purpose if you prefer)
1/4 Cup sugar
1/4 Cup butter, cold

Step 1
Pre-heat oven to 350ºF.
Spray 9x13 pan with cooking spray.
Prepare Cake Batter
Step 2
In medium bowl, combine flour, pumpkin pie spice, baking soda, salt and cinnamon (if using).
Set aside.

In large bowl, mix together pumpkin, sugar, oil, sour cream until well combined.
Add eggs, one at a time, mixing well after each addition.

Add flour mixture to pumpkin mixture and stir until well combined.
Stir in cinnamon chips (or chocolate chips, if using).

Using a spatula, spread cake batter into prepared pan and set aside while preparing the cream cheese layer.
Prepare Cream Cheese Layer
Step 3
Mix cream cheese, sugar and vanilla until smooth.

Spread thin layer over cake batter. (It's okay if you miss spots -- this cake is delicious even without the cream cheese!)

Set aside while you quickly prepare streusel topping
Prepare Streusel Topping and Bake!
Step 4
In small bowl, mix together flour, sugar and cold butter using your finger tips. Topping will be crumbly.

Sprinkle evenly over cake and bake in pre-heated oven for approximately 40 minutes or until wooden toothpick inserted in center comes out clean.

recipe resource here

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