Pumpkin Cream Cheese Crumb Cake
This delicious Pumpkin Cream Cheese Crumb Cake is the perfect fall dessert. With a beautiful combination of flavors and textures, this cake is ideal for cozy gatherings or as a show-stopping addition to your Thanksgiving table.
Ingredients
Pumpkin Cake
- 2 eggs
- 2/3 cup (135g) light brown sugar
- 1/3 cup (75g) vegetable oil
- 1 cup (240g) pumpkin puree
- 2/3 cup (160g) buttermilk
- 1 tsp (5g) vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp (3g) salt
- 2 tsp (6g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (3g) cinnamon
- 1/4 tsp (1g) ginger
- 1/4 tsp (1g) nutmeg
- Pinch of cloves
Cream Cheese Filling
- 10 oz (300g) cream cheese , room temperature
- 1 egg
- 2 tbsp (30g) sugar
- 1/2 tsp (3g) vanilla extract
Crumble Topping
- 2/3 cup (85g) all-purpose flour
- pinch of salt
- 1/4 cup (50g) brown sugar
- 1/4 tsp (1g) ground cinnamon
- 1/4 cup (56g) butter
, melted
Instructions
- Preheat the oven to 350F (180C). Line a 9-inch (23cm) springform pan with parchment paper.
Prepare the crumble topping.
- In a medium bowl combine sugar with flour, salt and cinnamon.
- Add the melted butter and mix to combine.
- Set aside until ready to use.
Prepare the pumpkin cake batter.
- In a bowl, mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. Set aside.
- In a large bowl, whisk the 2 eggs with sugar and vanilla extract until well blended.
- Add oil and mix to combine.
- Add buttermilk and mix well.
- Add pumpkin puree and mix to combine. For pumpkin puree see the notes below.
- Stir in the flour mixture until combined.
- Don’t overmix. Set aside.
Prepare the cream cheese filling.
- In a medium bowl add the cream cheese with sugar, egg and vanilla extract and mix to combine.
- Set aside.
Assemble the cake.
- Add about half of the pumpkin cake batter into the pan and spread evenly.
- Gently, spread the cream cheese mixture on top.
- Spread the remaining half of the pumpkin cake batter.
- Sprinkle the crumble on top.
- Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Dust with powdered sugar and serve. Enjoy!
Video
Notes
For pumpkin puree, I always like to use fresh roasted pumpkin. I never use canned pumpkin. I usually roast a whole pumpkin in advance and save some for later. Cut the pumpkin into thick slices and place on a parchment paper-lined baking sheet. Bake at 350F (180C) for about 45 minutes to 1 hour or until tender. Let it cool down. Scoop out the pulp and puree in a food processor until smooth. Refrigerate the puree or freeze it for later use.
Nutrition
Serving: 1 serving out of 10Calories: 450kcalCarbohydrates: 50.7gProtein: 8.2gFat: 24.4gSaturated Fat: 10.7gCholesterol: 95mgSodium: 332mgPotassium: 257mgFiber: 1.8gSugar: 22.8gCalcium: 110mgIron: 3mg