PUMPKIN CREAM CHEESE COFFEE CAKE

Pumpkin Cream Cheese Coffee Cake image

Fall in love with our Pumpkin Cream Cheese Coffee Cake. The streusel topping on this Pumpkin Cream Cheese Coffee Cake is a topping you'll crumble for.

Provided by My Food and Family

Categories Dairy

Time 20m

Yield 12 servings

Number Of Ingredients 23

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Ingredients

for the cake:
1-1/2 cups flour
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
4 Tbsp. cold butter, grated
1 egg
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup pumpkin
for the cream cheese filling:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1 tsp. vanilla
1/3 cup sugar
for the streusel:
1/3 cup flour
1/3 cup brown sugar
1/2 tsp. salt
1/3 cup chopped pecans
4 Tbsp. butter, cut into pieces

Steps:

Preheat the oven to 350 degrees F. Grease a 9 x 9 baking dish and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves. Add the grated butter and toss to combine. Add the egg, sour cream, and pumpkin, and mix until just combined. Spread 2/3 of the batter in the prepared pan.
In a small bowl, whisk together the cream cheese, egg, vanilla, and sugar. Pour the mixture over the batter. Add the remaining dough by spoonfuls on top of the cream cheese mixture.
To make the streusel mixture, mix the flour, brown sugar, salt, and pecans in a small bowl. Cut in the butter using two knives or a pastry blender, until the streusel starts to clump together. Sprinkle the streusel over the top of the top of the batter.
Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10-15 minutes before serving.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g