pumpkin pie coffee cake

Ingredients

For the Cake

• 1 1/2 cups all-purpose flour *sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 15 oz can pumpkin
• 1/4 cup oil
• 1 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/8 tsp ground nutmeg

For the Cream Cheese Filling

• 8 oz cream cheese *room temp
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Crumble Topping

• 3 tbsp granulated sugar
• 3 tbsp brown sugar *either light or dark
• 1/2 cup + 3 tbsp flour
• 5 tbsp butter *melted
• 1 tsp ground cinnamon

Instructions

• Preheat oven to 350℉ and spray a 8" or 9" springform pan with nonstick spray.
• Sift together dry ingredients for the cake. Set aside. In a separate bowl mix together pumpkin, eggs, oil, spices and sugar. Set aside
• In a medium sized bowl beat cream cheese. Add in egg, sugar and vanilla and beat well until there are no lumps. Set aside.
• In a small bowl measure ingredients except butter for crumble topping. In a separate small bowl melt butter for crumble topping in microwave. Pour butter over dry crumble topping ingredients and mix with a fork or spoon just long enough until both large and small crumbles form. Be careful to not over mix. Set aside.
• Once cream cheese and crumble topping layers are made then mix dry ingredients for cake into wet ingredients. Make sure to not over mix.
• ..................

full recipe here : www.thefedupfoodie.com

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