Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake
Ingredients
The cake
-
12
tablespoons
unsalted butter
-
¾
cup
packed brown sugar
-
2
teaspoons
vanilla extract
-
3
units
eggs
-
½
cup
pumpkin puree
-
¾
cup
brewed coffee
-
2½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1½
teaspoons
cinnamon
-
¼
teaspoon
salt
Streusel
-
¾
cup
all-purpose flour
-
½
cup
packed brown sugar
-
1
teaspoon
cinnamon
-
6
tablespoons
cold butter
-
8
ounces
cream cheese
Brown Butter Maple Glaze
-
¼
cup
butter
-
¾
cup
powdered sugar
-
2
tablespoons
maple syrup
-
1
teaspoon
vanilla
Instructions
- Preheat the oven to 400°F and grease a 10-inch bundt pan.
- In a large bowl, beat together the butter, brown sugar, and vanilla until fluffy.
- Add the eggs one at a time, then mix in the pumpkin and coffee until smooth.
- Combine the flour, baking powder, baking soda, cinnamon, and salt, mixing until just combined.
- For the streusel, mix the flour, brown sugar, and cinnamon in a medium bowl, then incorporate the cold butter until crumbly.
- Pour half the batter into the bundt pan, dollop cream cheese over it, and sprinkle with ¾ of the streusel.
- Add the remaining batter and top with the remaining streusel.
- Bake for 40-45 minutes until a toothpick comes out clean, then cool for 30 minutes before inverting onto a plate.
- For the glaze, melt butter until browned, then mix in powdered sugar, maple syrup, and vanilla.
- Drizzle the glaze over the cake and let set for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
758
Total fat
42g
Total carbohydrates
90g
Total protein
6g
Sodium
300mg
Cholesterol
150mg
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