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You guy, you guys! I made a coffee cake!
My very first ever, and I have to say I’m kind of proud of it! 🙂
I mean, I know it’s technically just another cake, but I feel like there’s something kind of fancy about a cake baked in a bundt pan. Is that just me? Probably, but whatever! I’m excited because this is a semi new-to-me cake!!
I’ve made this cake multiple times now…you know, for testing purposes and all. But it’s cool, because this cake is honestly SO good! I wasn’t expecting to like a coffee cake this much, but thanks to these four words – cream cheese, streusel, brown sugar, and brown butter, well, those pretty much sums this cake up!
You know what’s weird though? I’ve only ever had coffee cake once in my life (or at least that I know of), and it was way back during my middle school days. I was at a friend’s house for a sleepover, a super rare event as I was such a homebody. Sleepovers were my worst nightmare and any time a friend asked me to sleepover I practically begged my mom to say NO. I was just a weird kid…
Anyway, I can’t remember why I chose to actually attend this particular sleepover, but what I do remember is the chocolate chip coffee cake my friend’s mom served in the morning! It was SO good, and I remember thinking it kind of tasted like a mix between a cookie, cookie dough and some kind of crumbly pastry. It was both moist and crumbly at the same time and I pretty much thought it was perfection.
I think I even asked my mom to buy one at the store next time, but pretty sure she never did, and that was my last experience with coffee cake. Or well until this cake, which I can tell you is a million times better than the store-bought one I had as a kid.
Like a million.
And you know what? There’s not even any chocolate!
Wait, what? I made a cake without chocolate and loved it?
Craziness, but true!
Okok, so let’s talk details here.
I made this three times in ONE day. Typically when I test out baking recipes I like to try to make all versions in one day so I can compare and then finalize the recipe in one big swoop! At first I wanted this to only be a brown sugar coffee cake with NO pumpkin. And my first test worked great, but I decide that I needed a larger cake, so I made it again. But it still felt like something was missing, and that’s when I added the pumpkin in.
I hesitated to use pumpkin because I have a ton of new pumpkin recipes coming up in the next few weeks (umm, hello! Thanksgiving!), but the flavors happening here just screamed “add pumpkin!”. So I added just a little to bump up the moistness and color of this cake.
Perfecto!
Let’s be real, we all want pumpkin right now anyway…hoping your motto for fall is “never enough pumpkin!”.?
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake… yeah, the title is a bit long, but… I can’t leave anything out! The cake itself is a brown sugar, pumpkin, buttery kind of cake, swirled with a layer of cream cheese and a layer of streusel. I mean, that right there is pretty awesome, but since it’s cake, and all cake needs some kind of frosting, I decided to drizzle it with a brown butter and maple glaze.
FOR REAL.
This cake is so fallish, I just can’t help but love it to pieces… and even without the chocolate… it’s still so addicting! That pairing of pumpkin and cream cheese, it’s kind of unbeatable.
Just sayin’.
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake.
Servings: 8 Servings
Calories Per Serving: 758 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 tablespoons unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 2 teaspoon vanilla extract
- 3 eggs
- 1/2 cup pumpkin puree
- 3/4 cup brewed coffee can use milk or water
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter cubed
- 8 ounces cream cheese at room temperature
Brown Butter Maple Glaze
- 1/4 cup butter
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 400 degrees F. Grease a 10 inch bundt pan.
- In a large bowl, beat together the butter, brown sugar and vanilla until fluffy, about 5 minutes. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and coffee, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon and salt and mix on low speed until just combined, being sure the batter is completely mixed.
- To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
- Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle 3/4 of the streusel over top the cream cheese. Spoon the remaining batter over the streusel and carefully spread in an even layer. Sprinkle on the remaining streusel. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool 30 minutes and then invert the cake onto a plate.
- To make the glaze. Melt the butter over medium heat in a small sauce pot until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter has browned, quickly remove from the heat. Stir in the powdered sugar, maple and vanilla until smooth. If needed, thin the glaze with a splash of water.
- Drizzle the glaze evenly over the cake and let set 10 minutes. Serve cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.
Fall Tuesday cake baking session? Yes, lets!
This post was originally published on October 18, 2016
Great web page you have going here
Thank you!
Good day, nice web page you possess presently
Thank you!
Hello.
Can you tell me the quantity you used of butter (in grams)?
And, can i use honey instead of maple sirup for the graze?
Thank u
Hi! It is 170.1 grams. I have never used honey and I do think it will change the flavor a bit. I think it would work though. Let me know if you have questions. hope you love this! Thank!
I tried this 3 times today… followed the recipe exactly but as soon as I added the pumpkin and coffee, the mixture separated. The coffee was room temp, so it wouldn’t have been heat that did it. Tried beating it but literally the solids and liquids were like oil and water. After wasting 9 eggs and 4 1/2 sticks of butter I decided it wasn’t worth it. Bummer, because I love your recipes and this was a bad first impression for your blog.
Hey Kate, I am SO sorry. I am very confused as to what is happening. Many people have made this cake with great success and I even made it over the weekend again and had no problems. Have you tried moving forward and adding the flour? My guess is that the dough will come together and cook just fine. Please let me know how I can help. Again so sorry for any trouble!
Hi! It’s the same Kate who had the 3 failed attemps at this:) BUT turns out they weren’t failed, if I had only kept going thru the recipe (actually, not sure why I didn’t try that before! Hah) So today I tried this again & the batter still separated but I finished the recipe & now it’s gorgeous & delicous & I am so glad I didn’t give up on this. Thank you!!
I had the same thing happen to me! I tried doing it twice and it separated both times. At first I thought that the liquid ingredients were too cold (leftover coffee from the morning) and that it caused the butter to seize up. So I made sure everything was room temp before proceeding, and the same thing happened! Now I wish I carried on with the recipe. I will definitely try it again – thank you Kate for the feedback, and thank you Tieghan for the recipe
OH now! Sorry you had to make it twice, but glad you followed through with the recipe. Let me know if you have other questions. Thanks again and have a Merry Christmas!
Hahaha, I wouldn’t blame you for making this cake three times in one day. I’d do the same–and eat it all the same day!
Haha so happy you are loving it too! Thank you Cassie!!
This is an off the chain OMG kind a recipe. Love the smell of the brown sugar in it. Made this for my boss who is moving onto a new position. Everyone looooved it. Only suggestion, the cream cheese needs to be extremely soft or you can whip it just a little so it can spread easily. That would eliminate it separating as commented in another post. Next time I will add a little nutmeg. Thanks for sharing a DEFINITE keeper.
Yes!! I am so glad this was so awesome for you Colleen! Thank you!
This coffee cake is such a beauty! Love the pumpkin, love the brown sugar, and adore the cream cheese swirl!
Thank you Laura!!
Tieghan, this looks amazing! That cake, that glaze, these photos!! <3
Thank you Lili!
Good morning.
Going to bake this but use smaller bundt pans for individual portions.
May i make a request?
When i use the option to print the recipe, I wish you could include a photo too of the finished item. NOT a full page photo but small one to the right side of the page.
Thank you. Saves me time too rather than C & P etc.
Hey Leslie!! I am actually working on getting that added to my recipes…so it’s in the works! Hope you love the cake! Thank you so much!
Wow that is such a beautiful bundt cake! You did it again, Tieghan, as always! I actually made a bundt cake today and well, it didn’t turn out like I wanted, so like you, I will have to just make it again and again till I’m happy with the result. I love yours though it’s perfect. I love that cream cheese with the streusel in the middle, like a surprise! 😉
Haha yes! So happy you are loving this one Sheila! Thanks!
Definitely putting this in my ‘to make’ file. I love everything pumpkin! This looks phenomenal!
YAY Hope you love it !! Thanks Kathy!
So let me start by saying that this looked and smelled so good when I made it. However, my big problem with this is that it really tasted like coffee, like black coffee, and it overpowered all the other flavor, like pumpkin which I would have preferred to have tasted more of. Maybe next time I would you less coffee, or coffee with cream in it. The cheesecake in the middle was to die for.
Hi! Hmm, I really sorry this tasted like coffee, that is so odd. Did you use a certain type of coffee? Glad you like the cream cheese! 🙂
This looks soooo good, as a Yankee abroad I miss these types of food from home but unfortunately tinned pumpkin can be hard to come by here in England. I’m wondering if I could omit it since you said your first test cake didn’t have it in? Or would I have to sub apple sauce or something to make up for the wet ingredient of the pumpkin? Thanks in advance!
Hey Paula! Yes, you can either use milk or applesauce in it’s place. Let me know if you have any other questions. Hope you love the cake! 🙂
I am loving the addition of the streusel bottom!! Pumpkin, brown sugar, streusel, maple, AND a cream cheese layer?!? This is the coffee cake of my DREAMS! And no way – you are not alone in thinking cakes made in a bundt pan are automatically fancy! They totally are, or I’m just really un-fancy – which is equally as likely.
Nonetheless, I am making this before we leave for Uganda next week!!
Ah YAY!! So happy you like them Maria!! I hope you love them!! Thank you!!
This looks amazing!!! I’m heading to the store to buy cream cheese so I can make it today. My kiddos will be so surprised to have such a yummy treat waiting for them when they get home from school!!
Yeah! That is amazing! Let me know if you have any questions. Hope you love the cake!
Hope they loved it!! Thanks Lisa!!