PUMPKIN PIE COFFEE CAKE

 PIE is a key word in the name of this recipe. COFFEE CAKE is almost misleading. The finished cake might look like a coffee cake because of the topping, but it definitely doesn't taste like a coffee cake. It does take more like a pumpkin pie though. In fact when I cut a piece and served it to Jeffrey, our older son, he hesitated taking it because it said it didn't look like a coffee cake. 

I made the cake the day before we went to CO to visit Jeffrey and his family a couple of weekends ago. I think it was the first time I have used my springform pan. For some reason I have always been hesitant to use it. Crazy, right? 

It was so easy. I started to say a piece of cake...

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PUMPKIN PIE COFFEE CAKE

Cake

1-1/2     cups sifted flour

1           teaspoon baking powder

1/2        teaspoon salt

2           large eggs

1           (15-ounce) can pumpkin

1/4        cup oil

1           cup sugar

1           teaspoon ground cinnamon

1/2        teaspoon ground cloves

1/8        teaspoon ground nutmeg

 Cream Cheese Filling

1           (8-ounce) package cream cheese, room temperature 

1/4        cup sugar

1           large egg

1           teaspoon vanilla extract

Crumble Topping

3           tablespoons sugar

3           tablespoons  brown sugar

1/2        cup + 3 tablespoons flour

5           tablespoons butter, melted

1           teaspoon ground cinnamon

Preheat oven to 350 degrees F and spray an 8" or 9" springform pan with nonstick spray. Set aside. (My pan was 8-1/2")

Prepare the cake:

Sift some flour and then measure out 1-1/2 cups. Sift the flour with the baking powder and salt., sugar, cinnamon, cloves, and nutmeg.  Set aside.

In a separate bowl mix together the pumpkin, eggs, oil, spices, and sugar. Set aside.

Prepare the filling:

In a medium sized bowl beat the cream cheese until smooth. (Scrape the sides of the bowl often.)

Add the egg, sugar, and vanilla (I used clear vanilla) and beat well until there are no lumps. Set aside.

Prepare the topping:

In a small bowl measure the topping ingredients except the melted butter. Mix with a fork to evenly distribute the ingredients.

Add the melted butter and

mix with the fork just long enough until both large and small crumbles form. Be careful to not over mix. Set aside.

Assemble the cake:

Combine the dry ingredients with the wet ingredients (pumpkin mixture).

Make sure to not over mix.

Pour half of the cake batter into the springform pan. Smooth evenly with a spatula.

Add cream cheese layer

carefully and smoothly.

Spread the other half of the cake batter carefully over the filling making sure you keep the layers separate.

Gently sprinkle the crumble topping evenly on top of the cake making sure you do not press the crumbles into the cake. I broke up the large lumps into smaller ones as I did this.

Bake in the center of the oven for approximately 55 to 65 minutes or until cake is no longer jiggly. (I would check after 50 minutes.)

Remove from oven, place on a wire rack, and cool for about 10 minutes or so. Remove the sides of the pan and then refrigerate. (I left the cake on the bottom of the pan.) Keep refrigerated.