Pumpkin Cream Cheese Crumb Cake Food

PUMPKIN CREAM CHEESE CRUMB CAKE

Steps:

• Preheat the oven to 350° F. Grease an 8-inch square baking pan. For easy slicing, grease, and line with parchment.
• For the Cream Cheese Filling: In the bowl of a standing mixer with the paddle attachment, whip together the softened cream cheese and granulated sugar until light and fluffy. Add the vanilla extract, mix until incorporated. Transfer the filling to a separate bowl.
• For the Crumb Topping: While the cream cheese is mixing, make the crumble. In a small bowl, stir together the light brown sugar, flour, ground nuts, cinnamon, and a pinch of salt. Cut in the softened butter until the mixture is crumbly, set aside.
• For the Cake: In a medium-sized bowl, stir together the flour, baking powder, baking soda, salt, and spices. In the same bowl used for the cream cheese filling, whip the butter and light brown sugar until light and fluffy. Add the egg and vanilla, mixing until incorporated. Add the pumpkin, mix until combined. The mixture will look separated, this is okay. Add the dry ingredients and mix just until incorporated.
• Assembly: Pour half of the cake batter into the prepared pan and with a spatula, smooth into an even layer. Dot the cream cheese over this layer and spread until everything is covered. Pour the remaining cake batter into the pan and smooth into an even layer. Crumble the topping onto the cake, making sure everything is coated.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing.

PUMPKIN CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 350 degrees and spray 9 x 13 baking dish with nonstick baking spray.
• In medium bowl combine 6 tablespoons butter, 1/3 cup flour, brown sugar, rolled oats and 1 teaspoon cinnamon. Using pastry knife cut in butter until crumbly. Set aside.
• In medium bowl whisk together 1 3/4 cups flour, baking soda, baking powder, salt and pumpkin pie spice.
• In stand mixer with paddle attachment cream 1/2 cup butter with 1 1/2 cups sugar. Turn mixer to stir. Add 3 eggs; 1 at a time mixing after each just until blended. Add pumpkin puree and applesauce and mix just until incorporated. Add flour mixture (not crumb mixture made in step 1) in three parts mixing just until incorporated.
• In medium bowl with hand mixer beat cream cheese and 1/3 cup sugar until smooth and creamy. Add 1 egg and vanilla and mix just until incorporated.
• Spread half of the pumpkin cake mixture in the pan. Carefully spread the cream cheese mixture over the cake mixture. Now add the rest of the cake mixture spreading carefully with a spatula. Some may bleed through. Do not overwork or it the cream cheese mixture will be absorbed by the pumpkin mixture.
• Sprinkle with the crumb topping and bake for 50 minutes or until set. Allow to cool 20 minutes before cutting.

PUMPKIN CREAM CHEESE CRUMB CAKE

Steps:

• Preheat oven to 350 degrees and grease or line a 9X9 or 8X8 pan with parchment.
• In a large bowl whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
• In a separate bowl whisk together pumpkin puree, evaporated milk, egg and vanilla.
• Add wet ingredients to dry and stir just until combined. Pour into prepared pan.
• Cream Cheese Layer: Combine cream cheese, vanilla and sugar. I heated my cream cheese in the microwave to be able to more easily combine the ingredients. Drop dollops all over the cake batter and do your best to use a spoon or offset spatula to spread out the dollops into a layer over the entire cake.
• Streusel: Use a pastry blender or fork to combine all streusel ingredients. Crumble over cream cheese layer.
• Bake for 30-40 minutes or until the cake batter is cooked through. Let cool and serve!

PUMPKIN-CREAM CHEESE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
• Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
• Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
• Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
• Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
• Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

CREAM CHEESE-FILLED CRUMB CAKE

Steps:

• Preheat oven to 350°F
• Grease a 13x9x2-inch cake pan.
• In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs (I used a small handheld pastry blender).
• Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well.
• Place all filling ingredients into a medium bowl and beat with a whisk or mixer until smooth.
• Spread half the batter into the cake pan (batter is very thick and sticky).
• Pour the cream cheese mixture on top to within about 1/2-inch of the edges.
• Gently spread the remaining batter on top of the cream cheese (I dropped little dollops of it all across the top, as it was so thick it didn't spread well, especially on top of liquid cream cheese).
• Sprinkle the top with the reserved crumbs.
• Bake for 40-45 minutes or until cake tester inserted in center comes out clean.
• Remove from oven and set on a rack to cool.
• To serve, cut into squares.
• Leftover cake should be refrigerated after a day.

PUMPKIN CREAM CHEESE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 x 9 baking dish and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves. Add the grated butter and toss to combine. Add the egg, sour cream, and pumpkin, and mix until just combined. Spread 2/3 of the batter in the prepared pan.
• In a small bowl, whisk together the cream cheese, egg, vanilla, and sugar. Pour the mixture over the batter. Add the remaining dough by spoonfuls on top of the cream cheese mixture.
• To make the streusel mixture, mix the flour, brown sugar, salt, and pecans in a small bowl. Cut in the butter using two knives or a pastry blender, until the streusel starts to clump together. Sprinkle the streusel over the top of the top of the batter.
• Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10-15 minutes before serving.

GLUTEN-FREE PUMPKIN CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
• Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
• Beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to Low until you have a thick batter.
• Pour about 1/4 of the batter into the bottom of each prepared loaf pan. Spread 1/2 the cream cheese filling over each batter portion. Divide remaining batter between the two pans and spread into an even layer.
• Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.