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Flour and Sugar - 2 cups all-purpose flour - 1 cup granulated sugar Spices and Leaveners - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt Pumpkin and Cream Cheese Components - 1/2 cup unsalted butter, softened - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk - 1/2 cup chopped walnuts or pecans (optional) I love using these simple ingredients. The flour and sugar form the base of our cake. The baking powder and baking soda help it rise. The spices add warmth and flavor. Cinnamon and nutmeg bring a cozy fall touch. The pumpkin gives moisture and a lovely orange hue. The cream cheese makes a rich filling. It balances the sweetness and adds creaminess. You can also add nuts for crunch. This mix of flavors creates a perfect fall treat. Each bite is a sweet hug that warms you up. Preheating and Greasing the Pan Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper. This helps the cake come out easily later. Mixing Dry Ingredients In a large bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Make sure there are no clumps. Combining Wet Ingredients In another bowl, cream 1/2 cup of softened unsalted butter until it's light and fluffy. Add 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Mix this until it is smooth and creamy. Layering and Swirling Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined; some lumps are okay. In a separate bowl, beat 8 oz of softened cream cheese with 1/4 cup of powdered sugar and 1 tablespoon of milk until smooth. Pour half of the pumpkin batter into the baking pan. Spread it evenly, then drizzle half of the cream cheese mixture over it. Add the rest of the pumpkin batter, and swirl in the remaining cream cheese mixture with a knife. If you like, sprinkle 1/2 cup of chopped walnuts or pecans on top for extra crunch. Baking Time and Temperature Place the pan in the preheated oven. Bake for 30-35 minutes. The cake should rise and get a lovely golden color. Checking for Doneness To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready. Once baked, take it out and let it cool in the pan for 10-15 minutes before moving it to a wire rack to cool completely. Avoiding Common Mistakes To get your cake just right, pay attention to mixing. Do not overmix the batter. This can make your cake tough. Mix until the dry and wet ingredients are just combined. Another tip is to check your oven temperature. An oven that is too hot can burn the cake. Use an oven thermometer if you are unsure. Ensuring Moisture and Flavor To keep your cake moist, use fresh pumpkin puree. Canned pumpkin is good too, but make sure it’s pure pumpkin, not pie filling. Adding a little extra cream cheese to the batter can also help with moisture. If you like nuts, add them for a crunch. Chopped walnuts or pecans work well. Serving Suggestions Slice the cake into squares and place them on pretty plates. Dust each slice with powdered sugar for a sweet touch. Serve with a hot cup of coffee or tea. This makes for a cozy treat. Garnishes for Extra Appeal For added flair, top each slice with whipped cream. A scoop of vanilla ice cream also pairs nicely. You can even sprinkle some cinnamon on top for an extra punch of flavor. These small details make your cake look and taste gourmet. {{image_2}} Gluten-Free Options You can make this cake gluten-free. Use a 1:1 gluten-free flour blend. Brands like Bob’s Red Mill work well. This swap keeps the texture soft and moist. Dairy-Free Adaptations To make it dairy-free, switch the butter with coconut oil or vegan butter. For the cream cheese, use a dairy-free cream cheese alternative. This change still gives you that creamy flavor. Adding Chocolate or Fruits You can make this cake even more special. Add chocolate chips to the batter for a sweet twist. You can also mix in fruits like cranberries or apples. They add a nice tartness to the cake. Seasonal Spices for Depth To boost the flavor, add extra spices. Try allspice or ginger for a warm taste. A pinch of cloves can elevate the flavor too. These spices bring out the best in pumpkin! - Best Practices for Refrigeration: Once your pumpkin cream cheese coffee cake has cooled, wrap it tightly in plastic wrap. Place it in an airtight container. This will keep it fresh for up to 5 days in the fridge. Make sure to store it away from strong odors, as it can absorb them. - Freezing Guidelines: To freeze, slice the cake into individual pieces. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. This method helps keep the cake moist. You can freeze it for up to 3 months. When you're ready to enjoy it, simply thaw in the fridge overnight. - How to Restore Moisture: To reheat, place a slice on a microwave-safe plate. Cover it with a damp paper towel. Heat it in the microwave for about 15-20 seconds. This helps keep the cake moist. If you prefer the oven, wrap the slice in foil and heat at 350°F (175°C) for about 10 minutes. Enjoy your warm piece of cake! Can I make this cake vegan? Yes, you can make this cake vegan. Use plant-based butter and substitute eggs with flax eggs. Flax eggs are made by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let the mix sit for a few minutes until it thickens. Use a dairy-free cream cheese for the filling too. Is this recipe suitable for those with nut allergies? This recipe can be made nut-free. Simply leave out the walnuts or pecans. The cake will still taste great without the nuts. Always check labels of other ingredients for hidden nuts. How to fix a cake that is too dense? If your cake is dense, it might be overmixed. When combining wet and dry ingredients, stir gently. Overmixing can make the cake tough. Another reason could be too much flour. Measure flour correctly by spooning it into the cup and leveling it off. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Cook and puree the pumpkin until smooth. Make sure to drain extra moisture to avoid a soggy cake. Canned pumpkin is often more consistent in texture, which helps in achieving the right cake density. This recipe covers all the key steps. We explored ingredients, preparation, and baking. You learned tips to improve moisture and flavor. There are fun variations to try and ways to store leftovers. Remember, baking is about creativity and enjoyment. Don’t be afraid to adapt the recipe to your tastes. Happy baking!

Pumpkin Cream Cheese Coffee Cake

Indulge in the deliciousness of Pumpkin Cream Cheese Coffee Cake that combines rich flavors of pumpkin and cream cheese in a moist, fluffy treat. Perfect for fall gatherings or a cozy coffee break, this cake is easy to bake and serves a crowd. Discover the step-by-step guide to creating this delightful dessert and impress your family and friends. Click through to explore the full recipe and enjoy this tasty twist on coffee cake!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup powdered sugar

1 tablespoon milk

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, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

      In a separate bowl, cream the softened butter until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, and mix until smooth.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; some lumps are okay.

          In another bowl, beat the cream cheese, powdered sugar, and milk together until smooth and creamy.

            Pour half of the pumpkin batter into the prepared baking pan, spreading it evenly. Drizzle half of the cream cheese mixture over the pumpkin batter, followed by the remaining pumpkin batter. Finally, swirl the remaining cream cheese mixture gently into the batter using a knife.

              Sprinkle the chopped nuts on top if desired, for added crunch.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove from the oven and allow to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12

                      - Presentation Tips: Serve slices of the coffee cake on individual plates, dusted with extra powdered sugar for an elegant touch. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Enjoy with a hot cup of coffee!