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

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvest

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!

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvestCream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvestCream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvest

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.

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvestCream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvest

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

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

Craziness, but true!

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

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’.

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvest

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 Servings
Calories Per Serving: 782 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Streusel

Brown Butter Maple Glaze

Instructions

  • 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.

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake | halfbakedharvest.com @hbharvest

Fall Tuesday cake baking session? Yes, lets!

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Comments

  1. If I don’t have a bundt Pan could I make these as muffins? Does that change the bake time?

    PS I love all your recipes! You’re incredible!

    1. Hey Stacie,
      Yes muffins would be a great idea! I would bake for 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. Hi,
    I’m also in the no ’10 inch bundt pan’ boat and had questions on volume, did you fill the tin half way then it doubled? Hoping to translate this to a loaf tin (21x11x6cm) or 8″ circle tin.

    1. HI! I would use a 9×13 inch baking dish and cook for 5-10 minutes less. Start checking for doneness around 30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  3. 3 stars
    I love your site and talent so much that I wanted to review this recipe in the hopes of improving it. I found that the bread itself was a little bland and dry (flour scooped correctly, oven correct temp, proper pan, proper placement, 40 min bake time) and that the cream cheese layer makes a bit of an awkward encounter because it’s so thick, firm, and entirely unsweet…. the glaze is delicious but also firm to the point it and the streusel do not saturate the bread at all. The streusel layer inside the cake was not flavorful so it just met the bread and cream cheese as a wet layer against solid cheese. The delicious glaze and streusel on top were unfortunately firm and heavy atop the bread without having a crumbly or moist texture. We all found it worth eating a piece but the different textures and flavors were all just off and so separated enough as to discard the rest of the bread. It had all the bones of being addictive but I am unsure how to tweak it so it’s as good as your other pumpkin recipes!

    1. Hey Rachel! Thank you so much for your feedback. Hmm, I am wondering if maybe the cake just isn’t sweet enough for your taste? You could try adding an additional 1/2 cup brown sugar and then also sweetening the cream cheese with 1/4 cup granulated sugar. I think that could help you!

      As for the streusel in the middle of the cake, if you found it a little odd, you could just use all the streusel on top of the cake. That will be delicious!!

      For the glaze, try thinning it out with milk. That will solve the issue I believe 🙂

      Please let me know if you have any other questions. Hoping this helps! Thank you!! xTieghan

  4. On another note, where did you get that darling cake plate? I need one of those if I’m going to make this! 😂 great recipe!

    1. Hey Laura,
      So sorry this is a vintage cake stand, so I do not have a link for it. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 1 star
    I just took it out of the oven and it’s a mess… I was already very sceptical given the texture of the batter, but it’s even worse now that it’s cooked ! I followed the recipe, my ingredients were at room temp but it splited anyway, the cake is greasy, the philadelphia at the bottom of the pan aka an epic fail. I don’t really understand why though, your recipes usually turn out great, I love your blog but this time, big No No for me !

    1. Hi Valerie, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

  6. Hello Tieghan! Thank you (yet again!) for an awesome recipe!
    I have been looking at this cake for a loooooong while, but only purchased a bundt pan recently and finally made it for our poker game last night. Raving reviews, cousins are still texting me today how much they loved it. Thank you for making me look good 🙂
    I hope you are enjoying your weekend, too. Now that I have the bundt pan I have to try all of your bundt recipes. Oh my waist line…

    1. HI! I would use a 9×13 inch baking dish and cook for 5-10 minutes less. Start checking for doneness around 30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  7. 4 stars
    I made this for a get-together Saturday night. I thought the recipe cake together nice and quick. I did read all the comments before baking. A few things: 1. I had no issues with mixing ingredients. The instruction did say to beat until smooth after adding coffee and pumpkin. I never got it to be “smooth” but knowing pumpkin I didn’t keep on beating it because I didn’t want the pumpkin to get gummy. It smoothed out fine once I added the dry ingredients. 2. I read that some people felt the cook time was too long. For that reason I checked the cake at 30, 40 and 45 minutes ultimately taking it out at 45. I felt the toothpick had the same amount of stuff on it all 3 times. I probably could have taken it out at 30 or even 40 minutes; at 45 minutes the streusel on top had started to burn slightly and I knew I had slightly overcooked the cake. 3. The cake was delicious and a big hit! But, personally, I was just not a fan of the cream cheese swirl. It just tasted like a piece of cream cheese in the middle. Maybe I could add something to the cream cheese next time to make it a little sweeter or complement the rest of the cake a little more. That’s just me! 4. I used Starbucks cafe verona in the percolator for the coffee and I didn’t get an overly strong coffee taste. Just a hint, and it was delicious. Thanks again for another awesome recipe. Yum!

  8. I made this delicious recipe twice-once using coffee and once without. I liked it better without. I also found that baking it 9-10 minutes less than instructed allowed for a higher moisture level without sacrificing doneness. Lastly, i doubled the cream cheese “innards” cuz I love me some cream cheese with my pumpkin! A great recipe for being your first coffee cake!

  9. I made this cake for Canadian Thanksgiving dinner. The batter seemed kind of weird with the butter–when creaming it, it separated, but worked out in the end. I wonder if the problem can be solved by replacing the butter with oil, or partially replacing it with oil. I’ve made many bundt cakes in my time, and when they’re made with oil, the consistency of the cake is moister. I liked the cake, but would add more cinnamon next time and perhaps a bit of nutmeg–I like a bit more spice flavor. The icing was awesome! I licked every single drip that fell off of the plate and onto the wax paper that was put there to catch the drips!

    1. Thank you Enid! I am super glad this worked out for you and you loved the icing! If you try the cake with more spice, let me know how you like it!

  10. I had the same problem as other people, the batter started to separate when I added the coffee& pumpkin puree, but as soon as I mixed in the dry ingredients it turned out completely normal. The cake was really delicious, the only sad part is, that it broke into half while I was taking it out of the pan 🙁

  11. Hey Tieghan! I made this last night with my 4 year old… (she said she wants coffee cake for her birthday now) brought it to work for a co-workers b-day and it was sooooooo yummy. Wow. I had no issues with separation of the batter as some other people commented. I did end up using half an espresso shot mixed with some whole milk and water to get the 3/4 cup of coffee liquid… seemed to do great. I will be making this again for special occasions… probably a certain kid birthday, lol.

  12. Are you sure the oven temperature is 400 for 40-45 minutes? Mine was overdone and I only baked it 30 minutes.

    1. Hey Lynda, So sorry this come out overdone for you. It is 400 for 40 minutes, but baking times can vary slightly for different ovens. Next time, just try for 25-30 minutes. Let me know if you have questions.

  13. Coffee cake has ALWAYS been my kryptonite, especially if it has a SWEET crumble on top! And it’s crazy that you made this cake three times in one day! Must mean that this is FANTASTIC!

    1. Hey Cassie! Thank you so much for all of the comments, I seriously loved reading through them! I am so glad you are enjoying the recipes on my blog & I hope you continue to! Have a Happy New Year!

  14. Making this bundt today with the stunning nordic ware Jubilee pan. It’ll be my first time using it and your recipe looked perfect for it! I’m also curious where you got your saucepan that you’re using in the picture? I’ve been looking for one like that! Super cute!

  15. I think I put too much batter at first!!! My cream cheese layer will be at the bottom of the cake now. I hope it still turns out and doesn’t look weird !!:(

      1. Aww, thanks! It looks GORGEOUS so we shall see tomorrow night when I host our ‘traditional’ English Thanksgiving. I’m a Yankee living in England so everyone here will be English. Fingers crossed; I’ll let you know but it really looks pretty and the maple glaze is perfect! xx

  16. I made this last night. It was delicious. I should have saved some streusel for the top. It was my favorite part! Do you think it’d work if I lined the bundt pan with streusel first, before putting in half of the cake batter? Or just saved some and sprinkle on top of the glaze?

    1. Hey Jenny! So happy you love this cake, thank you!! I have not tried that, but I think if you love the streusel you could give it a try!! Or just bake extra on the side for the top, that would be great too! Let me know if you have questions. Thanks so much!

  17. Hi again! Two more questions:

    1) for the coffee, could I substitute milk or buttermilk and add a tablespoon or two of espresso powder? I find espresso powder (I love the KAF brand) really brings out the flavor of the other ingredients without making the whole thing taste like coffee. I also love using buttermilk in place of milk, especially for cakes with sweet glazes – I find the buttermilk “tang” balances out the sweetness. So:
    A) If you think espresso powder plus milk would work, how much powder would you suggest? One tablespoon? Two?
    B) Do you have a preference for regular milk vs. buttermilk? As you know, buttermilk has a lower fat content than whole milk, so I wasn’t sure what your preference would be.

    2) Where did you get that GORGEOUS cake stand?

    THANKS SO MUCH!!
    Rachel

    1. Hey Rachel! Yes, milk can be use, but think buttermilk might be a little thick, if it makes that batter thick, just add a little at a time to thin. I would use 1 tablespoon espresso.

      The cake stand is from Anthropogie, but sadly I do not see it on their site anymore. So sorry! Let me know if you have any other questions. Happy to help! 🙂

  18. Hi! I have a general question/comment – I usually prefer recipes that include ingredient amounts by weight, in addition to by volume. But I love your blog and I want to try this cake!! Is is possible for you to start providing the measurements in oz or grams in addition to volume? Or perhaps you could tell me what your standard measurements are for basic ingredients like flour and sugar? (I find the major variations occur for ingredients that can be “packed in”, like flour and powdered sugar.

    For recipes that don’t include weight, I usually rely on King Arthur Flour’s measurement guide (120 grams for a cup of flour, 200 grams for a cup of sugar, etc.) See http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
    If you have a chance, let me know if you think that guide would work well for your baking recipes. Many thanks!

    Cheers,
    Rachel

  19. Hello.
    Can you tell me the quantity you used of butter (in grams)?
    And, can i use honey instead of maple sirup for the graze?
    Thank u

    1. Hi! It is 170.1 grams. I have never used honey and I do think it will change the flavor a bit. I think it would work though. Let me know if you have questions. hope you love this! Thank!

  20. I tried this 3 times today… followed the recipe exactly but as soon as I added the pumpkin and coffee, the mixture separated. The coffee was room temp, so it wouldn’t have been heat that did it. Tried beating it but literally the solids and liquids were like oil and water. After wasting 9 eggs and 4 1/2 sticks of butter I decided it wasn’t worth it. Bummer, because I love your recipes and this was a bad first impression for your blog.

    1. Hey Kate, I am SO sorry. I am very confused as to what is happening. Many people have made this cake with great success and I even made it over the weekend again and had no problems. Have you tried moving forward and adding the flour? My guess is that the dough will come together and cook just fine. Please let me know how I can help. Again so sorry for any trouble!

      1. Hi! It’s the same Kate who had the 3 failed attemps at this:) BUT turns out they weren’t failed, if I had only kept going thru the recipe (actually, not sure why I didn’t try that before! Hah) So today I tried this again & the batter still separated but I finished the recipe & now it’s gorgeous & delicous & I am so glad I didn’t give up on this. Thank you!!

    2. I had the same thing happen to me! I tried doing it twice and it separated both times. At first I thought that the liquid ingredients were too cold (leftover coffee from the morning) and that it caused the butter to seize up. So I made sure everything was room temp before proceeding, and the same thing happened! Now I wish I carried on with the recipe. I will definitely try it again – thank you Kate for the feedback, and thank you Tieghan for the recipe

      1. OH now! Sorry you had to make it twice, but glad you followed through with the recipe. Let me know if you have other questions. Thanks again and have a Merry Christmas!

  21. Hahaha, I wouldn’t blame you for making this cake three times in one day. I’d do the same–and eat it all the same day!

  22. This is an off the chain OMG kind a recipe. Love the smell of the brown sugar in it. Made this for my boss who is moving onto a new position. Everyone looooved it. Only suggestion, the cream cheese needs to be extremely soft or you can whip it just a little so it can spread easily. That would eliminate it separating as commented in another post. Next time I will add a little nutmeg. Thanks for sharing a DEFINITE keeper.

  23. This coffee cake is such a beauty! Love the pumpkin, love the brown sugar, and adore the cream cheese swirl!

  24. Good morning.
    Going to bake this but use smaller bundt pans for individual portions.

    May i make a request?
    When i use the option to print the recipe, I wish you could include a photo too of the finished item. NOT a full page photo but small one to the right side of the page.
    Thank you. Saves me time too rather than C & P etc.

    1. Hey Leslie!! I am actually working on getting that added to my recipes…so it’s in the works! Hope you love the cake! Thank you so much!

  25. Wow that is such a beautiful bundt cake! You did it again, Tieghan, as always! I actually made a bundt cake today and well, it didn’t turn out like I wanted, so like you, I will have to just make it again and again till I’m happy with the result. I love yours though it’s perfect. I love that cream cheese with the streusel in the middle, like a surprise! 😉

  26. So let me start by saying that this looked and smelled so good when I made it. However, my big problem with this is that it really tasted like coffee, like black coffee, and it overpowered all the other flavor, like pumpkin which I would have preferred to have tasted more of. Maybe next time I would you less coffee, or coffee with cream in it. The cheesecake in the middle was to die for.

    1. Hi! Hmm, I really sorry this tasted like coffee, that is so odd. Did you use a certain type of coffee? Glad you like the cream cheese! 🙂

  27. This looks soooo good, as a Yankee abroad I miss these types of food from home but unfortunately tinned pumpkin can be hard to come by here in England. I’m wondering if I could omit it since you said your first test cake didn’t have it in? Or would I have to sub apple sauce or something to make up for the wet ingredient of the pumpkin? Thanks in advance!

    1. Hey Paula! Yes, you can either use milk or applesauce in it’s place. Let me know if you have any other questions. Hope you love the cake! 🙂

  28. I am loving the addition of the streusel bottom!! Pumpkin, brown sugar, streusel, maple, AND a cream cheese layer?!? This is the coffee cake of my DREAMS! And no way – you are not alone in thinking cakes made in a bundt pan are automatically fancy! They totally are, or I’m just really un-fancy – which is equally as likely.

    Nonetheless, I am making this before we leave for Uganda next week!!

  29. This looks amazing!!! I’m heading to the store to buy cream cheese so I can make it today. My kiddos will be so surprised to have such a yummy treat waiting for them when they get home from school!!

  30. I love love love the sound of this cake. All those amazing things in there! I know how it feels like when you do the smallest new thing in the kitchen. It is definitely a hooray moment. Yayyy to first time bundt!

  31. I saw this recipe and immediately went to the store to buy the ingredients! Mine did not come out as pretty, but it sure is delicious! I despise the taste of actual coffee, but it is perfect in the cake. I only used about half the cream cheese, and my crumbles turned out a bit pasty, but still yummy! Only problem is when slicing it, the cake separated a bit from the cream cheese, making the bottom fall off some! I am wondering, if using a nonstick pan, should I lower the temp a bit? I cooked it for only 45 min, and it probably should’ve come out a bit sooner. This will be my Thanksgiving dessert. Thanks for the recipe!

    1. Hey Robin! Hmm, not sure why yours came apart, was it still moist? Sounds like maybe your oven temp runs a bit on the higher side, which might be why it cooked up a little fast. Hope that helps and let me know if you have any other questions. So happy you love the cake! 🙂

  32. Hi. I don’t know how to cook, please forgive my question if necessary. “insert a toothpick into the center comes out clean. Bur in the center it has the cream cheese…won’t it come out “wet”?

    Thank you!

    1. Hey Lillian! Nope, the skewer should still come out clean. The cream cheese will not stick to the stick. Sounds odd, but just trust me. Let me know if you have any other questions. Thank you and I hope you love the cake! 🙂

  33. Hi everyone—the coffee will enhance the flavors–you won’t necessarily taste the coffee. Try it, I bet you’ll love it.

    1. HI Alisha! You do not really taste the coffee, but you can use water or milk in its place. Let me know if you have any questions. Thank you! 🙂

    1. Hey Debbie! You do not really taste the coffee, but you can use water or milk in its place. Let me know if you have any questions. Thank you! 🙂

    1. Hey! You do not really taste the coffee, but you can use water or milk in its place. Let me know if you have any questions. Thank you! 🙂

  34. This looks great!! I’m most likely going to make this and your Broccoli Cheddar Chicken and Dimpling Soup on Halloween! Do you have an exact realese date for your book yet? Also please come to Raleigh NC!

    1. Thank you so much Cassandra! And I will totally let you know on the book release date when I know, but for now it will be out Fall of 2017! (:

  35. I would love to try this, it sounds yummy! Seems like quite the challenge trying to spread cream cheese on wet batter…any hints on the best technique and the amount of cream cheese to use?

    1. Hi! It’s not as tricky as it may seem, the batter is not super thin and if your cream cheese is spreadable it is really pretty easy. If you are having trouble, just dollop the cream cheese over top the batter in an even layer. Let me know if you have any questions. Thank you so much! 🙂

    1. HI! I used can, but if you have thick homemade pumpkin puree that will work great too! Let me know if you have questions. Thank you!

  36. Tieghan this looks delicious as always! One question…I don’t really like coffee. Is the coffee flavor really strong? Is there something I could substitute?

    1. Hey Linda! You do not really taste the coffee, but you can use water or milk in its place. Let me know if you have any questions. Thank you! 🙂

  37. Omg, Tieghan! This sounds soo incredible! Pumpkin coffee cake with cream cheese in the middle? I can eat these for days!

  38. Can’t wait to make this but how do you spread room temp cream cheese on batter? Doesn’t seem “spreadable”. Dollop maybe.

    1. Hey Patti! I dolloped it onto the batter and then gently spread it in an even layer. The batter is not super thin so it works. If you are having trouble, just use small dollops. Let me know if you have questions. thanks! 🙂

  39. Your cake looks and sounds ahmaaaaazing! And since it doesn’t include chocolate and you loved it means your taste is maturing. Not like “old” like in old person. But like a fine wine. 🙂 I am definitely pinning and making this at a later date. Have a great day!!

  40. These photos are so gorgeous! I adore the look of Bundt cakes and the swirl inside this one makes it extra special.