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- 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 1 cup pure pumpkin puree - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 tsp vanilla extract (for cream cheese mixture) - ½ cup chopped walnuts (optional) In this recipe, I focus on simple yet tasty ingredients. Each one plays a key role in making this cake a hit. The dry ingredients form the base for our batter. The flour gives structure. Baking powder and baking soda help it rise. Salt brings out flavors, while cinnamon and nutmeg add warmth and spice. The wet ingredients keep the cake moist. Softened butter and sugar create a sweet creaminess. Eggs bind the mixture, while vanilla and pumpkin puree bring rich flavor and moisture. Finally, the cream cheese mixture adds a delightful swirl of tanginess. The cream cheese is soft to mix well. Powdered sugar sweetens it up, and more vanilla enhances the taste. If you like, add walnuts for a crunchy finish. Gather these ingredients, and you’re ready to make a delicious pumpkin cream cheese coffee cake! 1. First, preheat your oven to 350°F (175°C). This step warms the oven for even baking. 2. Next, grease and flour a 9x13 inch baking dish. This will help your cake come out easily. 3. In a medium bowl, whisk together the dry ingredients: - 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - 1 tsp ground cinnamon - ½ tsp ground nutmeg Set this mixture aside for later. 1. In a large mixing bowl, cream the softened butter and granulated sugar until they are light and fluffy. 2. Add the eggs one at a time. Mix well after each egg. Then stir in 1 tsp of vanilla extract and the pumpkin puree. 3. Now, gradually add the dry ingredients to the wet mixture. Mix until just combined. Be careful not to overmix! 1. In another bowl, beat the cream cheese until it is smooth. 2. Add ½ cup powdered sugar and 1 tsp vanilla extract. Mix until everything is well combined. 3. Pour half of the pumpkin batter into the prepared baking dish. Spread it evenly across the bottom. 4. Next, drop spoonfuls of the cream cheese mixture over the pumpkin batter. 5. Use a knife to gently swirl the cream cheese into the batter. This creates a nice marbled look. 6. Pour the remaining pumpkin batter on top. Smooth it out evenly. 7. If you like, sprinkle chopped walnuts on top for added crunch before baking. 8. Bake the cake in the preheated oven for 35-40 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. - Avoid overmixing the batter. This keeps the cake light and fluffy. Mix just until you see no dry flour. - Ensure cream cheese is at room temperature. Softened cream cheese blends easily into the batter. Cold cream cheese can make lumps. - Presentation tips for serving include dusting the top with powdered sugar. This makes it look pretty and inviting. - Best pairings with coffee or tea are a must. The rich flavors of pumpkin and cream cheese go well with both drinks. - If your cake is too dense, you might have overmixed the batter. Remember, mix just until combined. - To avoid burning the top, cover it loosely with foil if it starts to darken too much. This helps the center cook without burning the surface. {{image_2}} You can make this cake even more fun! Adding chocolate chips gives it a rich taste. Just fold in about a cup of semi-sweet chocolate chips into the batter. You can also use different nuts. Pecans or almonds add a nice crunch. Simply sprinkle them on top or mix them into the batter for extra texture. If you need a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. This switch helps keep the cake moist and delicious. For vegan choices, swap eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use plant-based cream cheese to keep that creamy layer. To make this cake more festive, think about adding cranberries. They give a tart flavor that plays well with pumpkin. You can mix in about a cup of fresh or dried cranberries. Adjust the spices too! Adding ginger or cloves makes it feel like the holidays. Just a pinch of these spices can change the cake's whole vibe. Store leftover cake at room temperature. Use an airtight container to keep it fresh. You can also wrap it in plastic wrap. This helps prevent it from drying out. Keep it in a cool, dry place. It should last for about three days this way. To freeze the cake, first let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This keeps it safe from freezer burn. The cake can stay frozen for up to three months. When you're ready to enjoy it, thaw the cake overnight in the fridge. You can also let it sit at room temperature for a few hours. To reheat, warm it in the oven at 350°F for 10-15 minutes. This brings back its soft texture. The cake lasts about three days at room temperature. If you store it in the fridge, it can last up to a week. When frozen, it stays good for three months. Always check for any signs of spoilage before eating. Enjoy your cake while it’s fresh for the best taste! To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If it has wet batter on it, bake for a few more minutes. Remember, every oven is different. Keep an eye on it as it bakes. The cake should look golden brown and puffed up. Yes, you can prepare this cake ahead of time. Bake it and let it cool completely. Once cooled, wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for longer storage. To freeze, wrap the cake well and place it in an airtight container. Thaw it in the fridge overnight before serving. If you need a substitute for cream cheese, you have options. Greek yogurt works well for a lighter version. Silken tofu is a good choice for a vegan option. You can also use mascarpone cheese for a rich flavor. Just remember, each substitute may change the taste slightly. Choose what fits your needs best! This blog post covered the key ingredients and steps to make a delicious Pumpkin Cream Cheese Coffee Cake. We discussed dry and wet ingredients, along with the cream cheese mixture for the swirl. I shared tips on mixing, serving, and how to troubleshoot common issues. You also learned about fun variations, storage tips, and answers to frequent questions. By following these guidelines, you'll create a tasty treat perfect for any occasion. Enjoy your baking and share this delightful cake with friends and family!

Pumpkin Cream Cheese Coffee Cake

Indulge in the deliciousness of Pumpkin Cream Cheese Coffee Cake, the perfect fall treat! This recipe blends creamy, spiced pumpkin with a luscious cream cheese swirl for a mouthwatering dessert that's easy to make. With just a handful of ingredients and simple steps, you can create a showstopper that pairs perfectly with your morning coffee. Click through to explore this delightful recipe and impress your friends and family!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup pure pumpkin puree

8 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract (for cream cheese mixture)

½ cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

        Add the eggs one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract and the pumpkin puree until well combined.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

            In another bowl, beat the cream cheese until smooth. Add ½ cup powdered sugar and 1 tsp vanilla extract, mixing until fully incorporated.

              Pour half of the pumpkin batter into the prepared baking dish and spread evenly.

                Drop spoonfuls of the cream cheese mixture over the pumpkin batter, and use a knife to gently swirl it in.

                  Pour the remaining pumpkin batter on top, smoothing it out evenly.

                    If using, sprinkle chopped walnuts on top for added crunch.

                      Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                        Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.

                          Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12 slices

                            - Presentation Tips: Serve warm, dusted with a light sprinkle of powdered sugar, and accompanied by a hot cup of coffee for a delightful fall treat!