Description
Harvest warmth fills kitchens with Pumpkin Cream Cheese Crumb Cake, a seasonal delight merging rich autumnal flavors. Spiced crumbles and creamy layers promise comfort in each delectable slice that welcomes cool mornings with pure deliciousness you’ll savor.
Ingredients
Scale
Main Ingredients (Flour, Sugar, Fat):
- 1 1/2 cups (360 ml) all-purpose flour
- 3/4 cup (150 g) brown sugar (packed)
- 1/2 cup (113 g) butter (softened)
Spices:
- 1 teaspoon ground cinnamon
Instructions
- Prepare the baking environment by warming the oven to 350°F (175°C) and preparing a 9×9 inch pan with grease or parchment paper.
- Craft the crumbly base mixture by thoroughly blending flour, brown sugar, softened butter, and ground cinnamon until the texture resembles coarse sand.
- Distribute half of the crumb mixture evenly across the bottom of the prepared pan, pressing gently to create a compact foundation.
- Create the cream cheese layer by whisking cream cheese and sugar until velvety smooth, then incorporate an egg and vanilla extract.
- Carefully spread the cream cheese mixture over the initial crumb layer, ensuring an even distribution.
- Prepare the pumpkin layer by combining pumpkin puree, sugar, egg, cinnamon, nutmeg, ginger, and vanilla in a smooth, well-integrated mixture.
- Gently pour the pumpkin mixture over the cream cheese layer, spreading it carefully to cover the entire surface.
- Sprinkle the remaining crumb mixture across the pumpkin layer, creating a textured and appetizing topping.
- Transfer the assembled cake to the preheated oven and bake for 40-45 minutes, monitoring until a toothpick inserted near the center emerges with just a few moist crumbs.
- Remove from the oven and allow the cake to cool completely on a wire rack before cutting into servings.
Notes
- Make sure cream cheese is at room temperature for smooth mixing and easier spreading.
- Use fresh, high-quality pumpkin puree for the best flavor and texture.
- Avoid overmixing the layers to prevent a dense, tough cake texture.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Chill the cake completely before cutting for cleaner, more precise slices.
- Enhance flavor by toasting the crumb topping ingredients briefly before assembling.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg