Tomorrow morning we are having several friends over for breakfast and I wanted to serve a coffee cake. I found two different ones so I combined them and it is in the oven at this moment. Cannot wait to try a bite (or a huge piece)
The cake portion is from Taste of Home
2 cups sugar
2 eggs
1 1/4 cups canned pumpkin
1/4 cup oil
1/2 teas vanilla extract
2 1/4 cups flour
2 teas ground cinnamon
1 teas baking soda
1/2 teas salt
Filling:
1 (8 oz) package of cream cheese, softened
1 egg
1 tables sugar
Topping (this is from a new cookbook that a friend of mine just completed, thank you Mary)
Crumble Topping
1/2 cup light brown sugar
1/2 cup flour
1 teas ground cinnamon
4 tablespoons butter, cold
Directions
In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13×9″ baking dish.
In a small bowl, beat cream cheese, egg and sugar until smooth. Drop by tablespoons over batter and swirl into pumpkin mixture with a knife. Combine topping ingredients and cut up butter with pastry blender or 2 forks until mixture is crumbly. Sprinkle over cake mixture and bake at 350 for 35-40 minutes.
Serves 12-15
One thought on “Pumpkin Cream Cheese Strusel Coffee Cake”
Brenda Hazlett
Sounds delicious! You are a “bold one ” to mix two recipes together! Happy Fall!
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