Thursday, November 22, 2012

Pumpkin Cream Cheese (Coffee) Cake

Happy Thanksgiving!!

If you don't have enough on your plate (or perhaps you need something to use up a leftover cup of pumpkin puree) or you are looking for an easy themed breakfast to feed the family-- here it is!!

I made this recipe last night for the first time and while I like it, it was supposed to be a dense cheesecakey type of dessert. It came out so light and fluffy I decided it was much better suited for a cake. I'm thinking that it is light enough to serve as a breakfast but you could go ahead and bake this off as a dessert for Thanksgiving. It's super easy and quick and much less effort than making a pie. And, I think it'd be AWESOME with a nice dollop of whipped cream on top.

In the end, I think its probably better it came out lighter than I intended as Thanksgiving, in general, tends towards pretty heavy foods. This cake was made specifically for the hubs to take to work and share with his other coworkers stuck on the job today (an unfortunate consequence of working in an emergency related profession). Since people will be snacking on it at all times of the day (from 5 am on...) I think it will actually end up a better dish than the bars I set out to make!

This recipe makes a large (24 ish) amount of servings. If you are looking for something smaller, just halve the recipe and bake in an 8x8 or 9x9 square pan!

Pumpkin Cream Cheese Swirl Cake
(adapted from this recipe at

6 Tbs melted butter
1 1/2  cups sugar
2 eggs
1 cup pumpkin puree

1 3/4 cups all purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg (more like 1/4 if you do fresh grated)

8 oz cream cheese, softened
1/4 cup sugar
1/4 cup vanilla
1 egg

1) Preheat oven to 350 F. Grease a large (13 x 9 or better) cake pan
2) In a medium mixing bowl,  beat butter and sugar. Beat in eggs and pumpkin until completely blended.
3) Stir dry ingredients together in a separate bowl: flour, cinnamon, baking soda, baking powder, nutmeg.
4) Add dry ingredients to wet. Mix well.
5) In a separate bowl (go ahead and use that one you just emptied the flour out of...) beat cream cheese, sugar and vanilla until smooth. Mix in egg.
6) Pour 3/4 of pumpkin batter into prepared pan. Drop tablespoons of cream cheese mixture over top. Drop remaining tablespoons of pumpkin batter over top of cream cheese mix. Drag butter knife through mix several times to make swirl pattern.
7) Bake for 30-40 minutes (depending on the size of your pan-- my 13x9 took 37 min.) Top should spring back when touched. Cool for 10 minutes & serve!!

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