Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake.
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.
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.
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.
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake.
- 12 tablespoons unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 2 teaspoon vanilla extract
- 3 eggs
- 1/2 cup pumpkin puree
- 3/4 cup brewed coffee can use milk or water
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter cubed
- 8 ounces cream cheese at room temperature
Brown Butter Maple Glaze
- 1/4 cup butter
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- Preheat the oven to 400 degrees F. Grease a 10 inch bundt pan.
- In a large bowl, beat together the butter, brown sugar and vanilla until fluffy, about 5 minutes. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and coffee, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon and salt and mix on low speed until just combined, being sure the batter is completely mixed.
- To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
- Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle 3/4 of the streusel over top the cream cheese. Spoon the remaining batter over the streusel and carefully spread in an even layer. Sprinkle on the remaining streusel. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool 30 minutes and then invert the cake onto a plate.
- To make the glaze. Melt the butter over medium heat in a small sauce pot until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter has browned, quickly remove from the heat. Stir in the powdered sugar, maple and vanilla until smooth. If needed, thin the glaze with a splash of water.
- Drizzle the glaze evenly over the cake and let set 10 minutes. Serve cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.
Fall Tuesday cake baking session? Yes, lets!