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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon lemon juice - Optional toppings: 1/2 cup chopped walnuts or pecans I love gathering these ingredients for my Pumpkin Cream Cheese Swirl Coffee Cake. Each item plays a key role in making the cake rich and flavorful. First, I focus on the dry ingredients. The all-purpose flour gives the cake its structure. Granulated sugar and brown sugar add sweetness and moisture. Baking powder and baking soda help the cake rise. The spices, cinnamon and nutmeg, fill the cake with warmth. Salt balances the flavors perfectly. Next, I prepare the wet ingredients. Canned pumpkin puree adds a lovely orange hue and rich flavor. Vegetable oil keeps the cake moist. Eggs bind everything together, while vanilla extract adds a hint of warmth. Lastly, I whip up the cream cheese mixture. Softened cream cheese becomes creamy and rich when mixed with powdered sugar and lemon juice. This mixture creates a delightful swirl in the cake. If you like, add chopped walnuts or pecans for extra crunch. With these ingredients ready, you're set to create a delicious coffee cake that will impress everyone! - Preheat the oven to 350°F (175°C). - Grease a 9x13 inch baking pan or line it with parchment paper. - In a large bowl, combine these dry ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - Mix well to blend everything together. - In another bowl, whisk together: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - Mix until smooth and creamy. - Pour the wet ingredients into the dry ingredients. - Stir until just combined. Be careful not to overmix. - In a small bowl, beat together: - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon lemon juice - Beat until the mixture is creamy and smooth. - Pour half of the pumpkin batter into the prepared pan. Spread it evenly. - Drop spoonfuls of the cream cheese mixture over the batter. - Top with the remaining pumpkin batter. - Use a knife or skewer to swirl the cream cheese into the top layer gently. - Bake in the preheated oven for 35-40 minutes. - Check doneness by inserting a toothpick into the center. It should come out clean. - Allow the cake to cool in the pan for about 15 minutes before moving it to a wire rack. To get a great swirl, start by using a knife or a skewer. After pouring the cream cheese mixture on the pumpkin batter, gently drag the knife through both layers. This will create beautiful patterns. Don’t overdo it! A few swirls are enough to blend the flavors without losing the layers. Proper measurements matter a lot in baking. Use dry measuring cups for flour and sugar. Scoop the flour gently, then level it off with a knife. Too much flour can make the cake dry. For sugar, pack the brown sugar firmly into the cup. This helps get the right sweetness and texture. Overmixing can ruin your cake’s texture. Mix the wet and dry ingredients until just combined. It’s okay if there are a few lumps! This keeps the cake light and fluffy. Another tip? Always check your oven temperature with an oven thermometer. An incorrect temp can lead to uneven baking. {{image_2}} You can change the flavor of your coffee cake easily. Adding spices like ginger or allspice gives it a warm kick. A splash of almond or orange extract can brighten the taste. You can even mix in chocolate chips for a sweet twist. Be creative! Each change makes the cake unique and fun. If you need a gluten-free cake, you can use gluten-free flour. Many brands work well as a one-to-one substitute. Just be sure to check the blend you choose. Some blends have added gums that help with texture. This way, everyone can enjoy the cake without worry. Not a fan of nuts? You can leave them out. The coffee cake remains delicious without them. If you want some crunch, try using seeds like pumpkin or sunflower seeds. They add a nice texture and keep the cake nut-free. Everyone can enjoy a slice! You can keep your coffee cake fresh. First, let it cool completely. Then, wrap it tightly in plastic wrap. Place it in the refrigerator. This keeps it moist and tasty. Enjoy it within five days for the best flavor. Freezing is great for longer storage. Cut the coffee cake into pieces. Wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer bag. Squeeze out the air to prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, just thaw it in the fridge overnight. Reheating is simple. You can use the microwave for a quick fix. Heat a piece for about 20 seconds. If you prefer, use an oven. Preheat it to 350°F (175°C). Place the cake on a baking sheet. Heat it for about 10 minutes. This keeps the cake soft and fresh. Enjoy your delicious slice with a warm cup of coffee! Yes, you can use fresh pumpkin. Fresh pumpkin gives a brighter flavor. To use it, roast the pumpkin first. Cut it in half, remove the seeds, and bake it until soft. Then, scoop out the flesh and puree it. This method takes more time but can be worth it for the taste. To test if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes. Keep checking every five minutes until it is done. Yes, you can make this cake in advance. Bake it and let it cool completely. Then, wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it in the fridge before serving. This coffee cake pairs well with many drinks. A hot cup of coffee is a classic choice. You can also serve it with spiced chai for extra warmth. Fresh fruit, like apples or pears, makes a nice side too. For a sweet touch, add a dollop of whipped cream on top. In this post, we explored the ingredients, steps, and tips for making Pumpkin Cream Cheese Swirl Coffee Cake. You learned about choosing the right dry and wet ingredients, preparing the cream cheese mixture, and the baking process. Remember to measure carefully and avoid overmixing. Try different flavor variations or gluten-free options to suit your taste. Storing and reheating your cake properly ensures you can enjoy it longer. With these pointers, you can bake confidently and impress your friends and family with your tasty creation.

Pumpkin Cream Cheese Swirl Coffee Cake

Indulge in the ultimate comfort treat with this delicious Pumpkin Cream Cheese Swirl Coffee Cake! Perfect for cozy mornings or sweet afternoon snacks, this easy recipe blends moist pumpkin cake with a creamy swirl for a delightful flavor twist. With simple ingredients and straightforward steps, you can create a scrumptious dessert that will impress everyone. Click to explore the full recipe and bring warmth to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Mix well to combine.

      In another bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

          In a small bowl, beat the softened cream cheese with the powdered sugar and lemon juice until creamy and smooth.

            Pour half of the pumpkin cake batter into the prepared pan, spreading it evenly.

              Drop spoonfuls of the cream cheese mixture over the batter and then top with the remaining pumpkin batter. Use a knife or skewer to swirl the cream cheese into the top layer of batter gently.

                If desired, sprinkle chopped walnuts or pecans on top for added texture.

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

                    Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 55 mins | Servings: 12

                        - Presentation Tips: Serve the coffee cake warm or at room temperature, dusted with a light sprinkle of powdered sugar, and accompany it with a cup of hot coffee or spiced chai for a delightful experience.