Ingredients
Streusel
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar, packed
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ginger powder
- 1/8 teaspoon ground clove
- 1/2 cup (1 stick) unsalted butter, melted
Cream Cheese Filling
- 3 (8 ounce) blocks cream cheese, softened
- 1 1/2 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
Cake
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup unsalted butter, room temperature
- 2/3 cup dark brown sugar
- 1 cup white sugar
- 2/3 cup pumpkin puree
- 1 large egg + 1 egg yolk, room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/3 cup sour cream, full-fat
- 3/4 cup milk, room temperature
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13 inch baking dish and set it aside to prepare for baking.
- Make Streusel: In a medium bowl, combine the brown sugar, white sugar, cinnamon, nutmeg, ginger, and clove. Pour in the melted butter and stir with a fork until the mixture clumps into crumbles. Place the streusel in the freezer until you're ready to use it.
- Prepare Cream Cheese Filling: Using a stand mixer with a whisk attachment or a hand mixer, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until fully combined and creamy. Set aside for layering.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, dark brown sugar, and white sugar on medium speed for one minute until light and fluffy. Add the pumpkin puree and continue to cream for 2-3 minutes, scraping down the bowl as needed.
- Add Eggs and Vanilla: Add the large egg and egg yolk along with the vanilla extract to the pumpkin mixture. Mix until just combined, avoiding overmixing.
- Combine Batter: With the mixer running on low, add half of the dry ingredients, followed by the sour cream. Then add the remaining dry ingredients and finally pour in the milk. Mix just until all ingredients are incorporated.
- Assemble the Cake: Pour half of the batter into the prepared baking dish, spreading evenly. Layer the cream cheese filling carefully on top of this batter. Pour the remaining batter over the filling, spreading it evenly. Finish by sprinkling the chilled streusel over the top.
- Bake: Bake in the preheated oven for 50 minutes to 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the coffee cake to cool for at least five minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can prepare the streusel ahead and keep it in the freezer until needed to save time.
- Make sure all dairy ingredients (butter, cream cheese, milk, eggs) are at room temperature for smooth mixing and best texture.
- For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives, and use a dairy-free milk.
- Pumpkin puree can be homemade or canned, just ensure it is pure pumpkin, not pumpkin pie filling.
- Store leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- The cake can be frozen, wrapped tightly, for up to 2 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
