Pumpkin Cream Cheese Coffee Cake

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Votes: 12
Rating: 3.42
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Servings one 9-inch bundt
Prep Time 20 minutes
Cook Time 60 - 70 minutes
Passive Time 1 hour
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 3.42
You:
Rate this recipe!
Servings one 9-inch bundt
Prep Time 20 minutes
Cook Time 60 - 70 minutes
Passive Time 1 hour
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Pecan Streusel
  1. Mix together all ingredients in a small bowl until butter has been evenly incorporated.
Cream Cheese Filling
  1. Mix together softened cream cheese, sugar, and vanilla until smooth and creamy. Adjust consistency with milk, if needed.
Pumpkin Cake
  1. Preheat oven to 350°F and butter and flour a 9-inch bundt pan.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices; set aside.
  3. Cream together butter, sugar, and brown sugar until lightened, then add pumpkin puree and mix until combined (mixture may look broken).
  4. Add eggs and vanilla to the pumpkin mixture and mix well. Stir in sour cream, then fold in flour mixture until evenly combined.
  5. Pour half of the pumpkin mixture into the prepared bundt pan. Sprinkle half of the pecan streusel over then pumpkin mixture, top with the cream cheese filling, then sprinkle the last of the pecan streusel over the top of the cream cheese filling. Pour the remaining pumpkin mixture into the bundt pan and smooth the top evenly.
  6. Bake until a toothpick inserted into the center comes out clean, 60 – 70 minutes. Let cool at least one hour before unmolding.
Products Used in this Recipe
Recipe Comments

6 thoughts on “Pumpkin Cream Cheese Coffee Cake

    1. recipe specialist

      Hi Marcy,
      You can omit the cream cheese filling altogether if you’d prefer, and just make the cake and Pecan Streusel. You should not need to adjust the recipe further. We hope you love it!

      Reply
        1. recipe specialist

          Hi Marcy,
          We may recommend using a pumpkin pie spice blend as a replacement as this blend will typically contain both nutmeg and ginger. You should be able to use the same amount of pumpkin pie spice blend as the individual spices called for.

          Reply
    1. recipe specialist

      Hi Maryann,
      You can substitute Unbleached White All Purpose Flour for the Whole Wheat Pastry Flour called for with good results. You can use the same amount as the recipe calls for and you should not need to adjust the recipe further.

      Reply

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