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Pumpkin Cream Cheese Coffee Cake

Source of Recipe

I slightly adapted from Taste of Home, Feb/Mar '03, pg. 29


Recipe Introduction

This is so delicious!

List of Ingredients

1 1/2 cups sugar
2 eggs
1 1/4 cups canned pumpkin
1/4 cup oil
1 t. vanilla
2 1/4 cups all purpose flour
2 t. ground cinnamon or pumpkin pie spice
1 t. baking soda
1/2 t. salt
Filling:
8 oz. light cream cheese -- softened
1 egg
1 T. sugar
Topping:
3/4 cup flaked coconut
1/4 cup chopped pecans -- toasted if desired
1/4 cup packed brown sugar
1/4 t. ground cinnamon



Recipe

Preheat oven to 350 degrees.

In a large mixing bowl, beat sugar, eggs, pumpkin, oil, and vanilla.

Combine flour, cinnamon, baking soda, and salt; add to egg mixture and mix well.

Pour into a greased 9x13 pan.

In a small mixing 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 for 35 to 40 minutes or until a toothpick comes out clean. Cool on a wire rack.

16 servings


NOTES : Original recipe called for 2 cups of sugar; only 1/2 t. vanilla; ground cinnamon in the batter but I used pumpkin pie spice and I added a few shakes of cinnamon also; and 1/2 cup of pecans instead of 1/4 cup.

I cut the recipe in half and baked it in a 9 inch springform pan (for about 30 min), which I thought was a little too big for the amount of batter. It turned out well, but was a little short. I would use an 8 inch round pan next time.