Pumpkin Cheese Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is one of my favorite recipes, especially in autumn. It is much easier to make than a traditional pumpkin roll - and it's always a crowd-pleaser! -Carlene Jessop, Hildale, Utah Ingredients:
2 cups sugar |
2 eggs |
1-1/4 cups canned pumpkin |
1/4 cup vegetable oil |
1/2 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
filling: |
1 package (8 ounces) cream cheese, softened |
1 egg |
1 tablespoon sugar |
topping: |
3/4 cup flaked coconut |
1/2 cup chopped pecans |
1/4 cup packed brown sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13-in. x 9-in. baking dish.
2. In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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