Post by Loupy on Aug 23, 2017 22:25:05 GMT -7
Pumpkin Cream Cheese Crumb Cake
From: Beth Pierce @ www.smalltownwoman.com/pumpkin-cream-cheese-crumb-cake/
This Pumpkin Cream Cheese Crumb Cake is the perfect fall treat. The scrumptious moist pumpkin cake has a lightly sweetened thin layer of cream cheese and a luscious crumb topping. It stays moist for days and tastes like heaven with just the right amount of spice. Wait till you smell it baking? It will remind you of everything you love about fall.
Ingredients
Crumb topping
6 tablespoons butter slightly softened
1/3 cup flour
1/2 cup brown sugar
1/2 cup rolled oats
1 teaspoon cinnamon
Cake
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup butter (1 stick)
1 1/2 cups sugar
3 eggs
1 cup pumpkin puree
1/2 cup applesauce
Cream cheese filling
1 (8 ounce) box of cream cheese
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
Instructions:
In medium bowl combine 6 tablespoons butter, 1/3 cup flour, brown sugar, rolled oats and 1 teaspoon cinnamon.
Using pastry knife cut in butter until crumbly.
Set aside.
In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice.
In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar.
Turn mixer to stir and add 3 eggs one at a time just until blended.
Add pumpkin puree and applesauce and mix just until incorporated.
Add flour mixture (not crumb mixture made in step 1) in three parts mixing just until incorporated.
In medium bowl with hand mixer beat cream cheese and 1/4 cup sugar until smooth and creamy.
Add 1 egg and vanilla and mix just until incorporated.
Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick baking spray.
Spread half of the pumpkin cake mixture in the pan.
Carefully spread the cream cheese mixture over the cake mixture.
Now add the rest of the cake mixture spreading carefully with a spatula.
Some may bleed through.
Do not overwork or it the pumpkin cake will swallow the cream cheese.
Sprinkle with the crumb topping and bake for 50 minutes.
Allow to cool 20 minutes before cutting.
Refrigerate leftovers!
From: Beth Pierce @ www.smalltownwoman.com/pumpkin-cream-cheese-crumb-cake/
This Pumpkin Cream Cheese Crumb Cake is the perfect fall treat. The scrumptious moist pumpkin cake has a lightly sweetened thin layer of cream cheese and a luscious crumb topping. It stays moist for days and tastes like heaven with just the right amount of spice. Wait till you smell it baking? It will remind you of everything you love about fall.
Ingredients
Crumb topping
6 tablespoons butter slightly softened
1/3 cup flour
1/2 cup brown sugar
1/2 cup rolled oats
1 teaspoon cinnamon
Cake
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup butter (1 stick)
1 1/2 cups sugar
3 eggs
1 cup pumpkin puree
1/2 cup applesauce
Cream cheese filling
1 (8 ounce) box of cream cheese
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
Instructions:
In medium bowl combine 6 tablespoons butter, 1/3 cup flour, brown sugar, rolled oats and 1 teaspoon cinnamon.
Using pastry knife cut in butter until crumbly.
Set aside.
In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice.
In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar.
Turn mixer to stir and add 3 eggs one at a time just until blended.
Add pumpkin puree and applesauce and mix just until incorporated.
Add flour mixture (not crumb mixture made in step 1) in three parts mixing just until incorporated.
In medium bowl with hand mixer beat cream cheese and 1/4 cup sugar until smooth and creamy.
Add 1 egg and vanilla and mix just until incorporated.
Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick baking spray.
Spread half of the pumpkin cake mixture in the pan.
Carefully spread the cream cheese mixture over the cake mixture.
Now add the rest of the cake mixture spreading carefully with a spatula.
Some may bleed through.
Do not overwork or it the pumpkin cake will swallow the cream cheese.
Sprinkle with the crumb topping and bake for 50 minutes.
Allow to cool 20 minutes before cutting.
Refrigerate leftovers!
