PUMPKIN CREAM CHEESE CRUMB CAKE

The ingredient list may seem long, but some of the ingredients repeat themselves so don’t be alarmed.  I start by making the crumb topping and then refrigerating it until I’m ready to top the cake.  Then comes the filling, a simple mixture of cream cheese, sugar, one egg, and a bit of vanilla.  Lastly, you’ll mix up the cake batter which comes together pretty quickly.

Then comes the layering, you’ll start with half of the pumpkin cake batter, then the cream cheese filling, the rest of the pumpkin cake batter, then the crumb topping.  Phew.  Sounds like a lot, right?  I promise it’s not.
Once it’s done baking I let it cool for about 15-20 minutes before removing it from the pan.  I suggest using a springform pan for this recipe as well, since it makes it much easier to remove it without a huge mess.

The best part about this crumb cake?  It’s totally acceptable for breakfast.  Pumpkin crumb cake with a cream cheese filling for breakfast?  Oh yes.



Ingredients
Crumb Topping:

• 3/4 cup all-purpose flour (spooned & leveled)
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter cold

Cream Cheese Filling:

• 1 8-ounce package cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Pumpkin Cake:

• 1 and 1/2 cups all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup canola or vegetable oil
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Spray a 9" springform pan well with nonstick cooking spray and set aside.
2. ....................................

for full instruction please see : www.livewellbakeoften.com

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