About
This is a top-notch, slightly spiced coffee cake. The recipe was emailed to me by a co-worker, a few minutes after he brought in a sample of the item. Nice, tasty, moist cake is especially good with milk or coffee.
Ingredients
Cheesy Goodness
- 8 oz. Cream Cheese (Softened)
- 1 Egg
- 1 Tablespoon Sugar
Crumbly Topping
- 1/4 Cup Chopped Pecans
- 1/4 Cup Brown Sugar
- 1/4 Teaspoon Ground Cinnamon
Main Batter
- 2 Cups Sugar
- 2 Eggs
- 1 1/4 Cup Pumpkin
- 1/4 Cup Vegetable Oil
- 1/2 Teaspoon Vanilla Extract
- 2 1/4 Cups All Purpose Flour
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
Oven Temperature
350°F
Steps
Cheesey Goodness
- In a small mixing bowl, beat together the cream cheese, egg, and sugar until smooth.
- Set this odd-looking cheese mixture aside for use later.
Crumbly Topping
- In a small bowl, mix together the brown sugar, pecans, and cinnamon with until well combined.
- Set this crumbly topping aside for use later.
Main Batter
- In your mixer's work bowl, beat the sugar, eggs, pumpkin, oil, and vanilla together until smooth.
- Sift together the flour, cinnamon, baking soda, and salt.
- Slowly add the flour mixture to mixer's work bowl, beating the batter until smooth.
Putting It All Together
- Pour the main batter into a greased 13" x 9" cake pan and smooth to an even layer.
- Apply the cheesey goodness in an even layer to the top of the batter. This is best handled by dropping bits on to the main batter, then spreading gently with a rubber spatula. Keep the cheesey goodness approx. 1/8" away from the edge of the pan to prevent burning.
- Evenly sprinkle the crumbly topping over the entire cheesey goodness layer.
- Bake for 35 - 40 minutes, or until a toothpick comes out clean.
- Cool on a wire rack.
Special for Steve's Kitchen
- Requires ~50 minutes to bake.
This article is issued from Nuxx. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.