Description
A moist pumpkin cake layered with cream cheese and topped with a crunchy crumb topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, sugars, oil, eggs, and vanilla. Stir into dry ingredients until combined.
- Spread batter into the prepared pan.
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Drop spoonfuls over the batter.
- In a small bowl, mix flour, sugars, and cinnamon. Cut in butter until crumbly. Sprinkle over cream cheese.
- Bake for 40-45 minutes, or until a toothpick comes out clean. Cool before serving.
Notes
- Use room-temperature cream cheese for smoother mixing.
- For extra flavor, add chopped pecans to the crumb topping.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: pumpkin, cream cheese, crumb cake, dessert, fall baking