Pumpkin Cream Cheese Coffee Cake

Pumpkin Cream Cheese Coffee Cake
Pumpkin Cream Cheese Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 2

    cups sugar

  • 2

    eggs

  • 1-1/4

    cups canned pumpkin

  • 1/4

    cup oil

  • 1/2

    teaspoon vanilla

  • 2-1/4

    cups flour

  • 2

    teaspoons cinnamon

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • Filling

  • 1

    package (8 ounces) cream cheese, softened

  • 1

    egg

  • 1

    tablespoon sugar

  • Topping

  • 1/2

    cup chopped pecans

  • 1/4

    cup packed brown sugar

  • 1/4

    teaspoon cinnamon

Directions

1. In a large bowl, with an electric mixer, beat sugar, eggs, pumpkin, oil and vanilla, set aside. In a medium bowl combine the flour, cinnamon, baking soda and salt, whisk to combine. Add to the egg mixture and mix just until incorporated. Pour into a greased 13-in. x 9-in. baking dish 2. In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over the batter; cut through the batter with a knife to swirl 3. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

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