Description
A delightful Pumpkin Cream Cheese Crumb Cake that combines the rich flavors of pumpkin with a creamy filling and a crunchy topping, perfect for fall.
Ingredients
- Pumpkin puree: 1 cup (canned or homemade)
- Cream cheese: 8 oz (softened)
- All-purpose flour: 2 cups
- Granulated sugar: 1 cup
- Eggs: 2 large
- Unsalted butter: 1/2 cup (melted)
- Baking powder: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Brown sugar: 1/2 cup (packed)
- Old-fashioned oats: 1 cup
Instructions
- Prepare the cream cheese filling by mixing softened cream cheese with 1/4 cup of granulated sugar until smooth.
- Make the pumpkin cake batter by combining dry ingredients in one bowl and wet ingredients in another, then mix them together.
- Create the crumb topping by mixing old-fashioned oats, brown sugar, and a pinch of cinnamon with melted butter until crumbly.
- Assemble the cake by layering half of the pumpkin batter, the cream cheese filling, and the remaining pumpkin batter.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 10-15 minutes before slicing and serving.
Notes
- Use 100% pure pumpkin puree for the best flavor.
- Do not overmix the batter to avoid a dense cake.
- Allow the cake to cool properly before slicing.
- Consider adding nuts or chocolate chips for variations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pumpkin, Cream Cheese, Crumb Cake, Fall Dessert, Baking