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Pumpkin Cream Cheese Crumb Cake

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Ingredients
  

  • Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree
  • 8 oz cream cheese softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract for cream cheese filling
  • 1 cup crumble topping 1 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 cup melted or cubed butter

Instructions
 

  • Cooking Instructions
  • Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan by lining it with parchment paper or spraying it with nonstick spray.
  • In a mixing bowl*, combine the dry ingredients—flour, *baking powder, baking soda, pumpkin pie spice, cinnamon, salt, ginger, nutmeg, and cloves. Whisk together until well blended.
  • In another bowl, mix the wet ingredients: eggs, sugar, vanilla extract, oil, buttermilk, and pumpkin puree. Stir until well combined.
  • Fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be smooth and evenly textured. Set the batter aside.
  • Prepare the cream cheese filling by beating the softened cream cheese in a bowl until smooth. Add the sugar, egg, and vanilla extract, and mix until fully combined. Set this mixture aside for later use.
  • Assemble the cake by pouring half of the pumpkin cake batter into the prepared pan. Spread the cream cheese filling evenly over the batter, then pour the remaining pumpkin batter on top, covering the cream cheese layer.
  • Sprinkle the crumble topping evenly over the top of the cake.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool**** in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Extra Tips
  • For the best results, make sure that all ingredients, especially the cream cheese, are at room temperature before starting. This will help achieve a smooth and creamy filling.
  • Additionally, you can customize the spices to suit your taste; for instance, if you love nutmeg, feel free to add a bit more.
  • Finally, this cake can be stored in an airtight container in the refrigerator for up to a week, making it a great make-ahead dessert for busy weeks!