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You guy, you guys! I made a coffee cake!

My very first ever, and I have to say I’m kind of proud of it! 🙂

I mean, I know it’s technically just another cake, but I feel like there’s something kind of fancy about a cake baked in a bundt pan. Is that just me? Probably, but whatever! I’m excited because this is a semi new-to-me cake!!

I’ve made this cake multiple times now…you know, for testing purposes and all. But it’s cool, because this cake is honestly SO good! I wasn’t expecting to like a coffee cake this much, but thanks to these four words – cream cheese, streusel, brown sugar, and brown butter, well, those pretty much sums this cake up!

You know what’s weird though? I’ve only ever had coffee cake once in my life (or at least that I know of), and it was way back during my middle school days. I was at a friend’s house for a sleepover, a super rare event as I was such a homebody. Sleepovers were my worst nightmare and any time a friend asked me to sleepover I practically begged my mom to say NO. I was just a weird kid…

Anyway, I can’t remember why I chose to actually attend this particular sleepover, but what I do remember is the chocolate chip coffee cake my friend’s mom served in the morning! It was SO good, and I remember thinking it kind of tasted like a mix between a cookie, cookie dough and some kind of crumbly pastry. It was both moist and crumbly at the same time and I pretty much thought it was perfection.

I think I even asked my mom to buy one at the store next time, but pretty sure she never did, and that was my last experience with coffee cake. Or well until this cake, which I can tell you is a million times better than the store-bought one I had as a kid.

Like a million.

And you know what? There’s not even any chocolate!

Wait, what? I made a cake without chocolate and loved it?

Craziness, but true!

Okok, so let’s talk details here.

I made this three times in ONE day. Typically when I test out baking recipes I like to try to make all versions in one day so I can compare and then finalize the recipe in one big swoop! At first I wanted this to only be a brown sugar coffee cake with NO pumpkin. And my first test worked great, but I decide that I needed a larger cake, so I made it again. But it still felt like something was missing, and that’s when I added the pumpkin in.

I hesitated to use pumpkin because I have a ton of new pumpkin recipes coming up in the next few weeks (umm, hello! Thanksgiving!), but the flavors happening here just screamed “add pumpkin!”. So I added just a little to bump up the moistness and color of this cake.

Perfecto!

Let’s be real, we all want pumpkin right now anyway…hoping your motto for fall is “never enough pumpkin!”.?

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake… yeah, the title is a bit long, but… I can’t leave anything out! The cake itself is a brown sugar, pumpkin, buttery kind of cake, swirled with a layer of cream cheese and a layer of streusel. I mean, that right there is pretty awesome, but since it’s cake, and all cake needs some kind of frosting, I decided to drizzle it with a brown butter and maple glaze.

FOR REAL.

This cake is so fallish, I just can’t help but love it to pieces… and even without the chocolate… it’s still so addicting! That pairing of pumpkin and cream cheese, it’s kind of unbeatable.

Just sayin’.

Fall Tuesday cake baking session? Yes, lets!