Pumpkin Coffee Cake

Need a delicious recipe for your fall get together- or to go with a hot cup of coffee? We have just the thing! Pumpkin coffee cake, this recipe is super moist not too sweet and loaded with all of those pumpkin spice flavors we know and love!

For Crumb Topping:

¾ Cup organic all purpose flour
1 Teaspoon organic ground cinnamon
4 Tablespoons raw sugar
4 Tablespoons light brown sugar
6 -Tablespoon melted grass-fed butter

For Cream Cheese Filling:

8 oz. Softened cream cheese
4 Tablespoons raw sugar
1 teaspoon organic vanilla
1 egg white

For Pumpkin Cake:

1 ¾ Cups organic all purpose flour
1 Teaspoon non-aluminum baking powder
1 Teaspoon baking soda
¼ Teaspoon Himalayan pink salt
1 Teaspoon pumpkin pie spice
1 Teaspoon organic cinnamon
1 free range egg
1 egg yolk
2/3 Cup light brown sugar
1/3 Cup raw sugar
1 Cup organic pumpkin puree
½ Cup oil
½ Cup plain sour cream
1 ½ Teaspoon vanilla (try our recipe)
1/8 Teaspoon organic nutmeg
1/8 Teaspoon organic allspice

For the Glaze:

3/4 cup powdered sugar
1-2 Tablespoons cream

Directions:

Preheat the oven to 350 F. Grease 9 inch spring form pan, line the bottom with parchment paper and grease the sides of the pan. Stir together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside. In an electric mixer, mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, sour cream and vanilla to combine evenly. Add dry ingredients and mix to combine.

To make crumbles: Stir together flour, sugar, brown sugar and cinnamon in a medium size bowl. Add melted butter and stir until large crumbs form. Refrigerate until you are ready to use them

To make filling: Place cream cheese in an electric mixer beat until creamy. Add egg white and vanilla and mix until just combined. Stick it in the refrigerate until you are ready to use it.

Pour half of the batter in the pan and smooth, spoon cream cheese filling on the top and smooth. Pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes or until a toothpick comes out clean.

After 20 minutes run a thin knife or spatula around the cake, release the ring from spring form pan and remove it.

To make the glaze: stir together powdered sugar and cream. Drizzle over the cake.

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