Prep Time: 30 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour and 28 Minutes
Servings: 12
Ingredients:
- 1 3/4 cup flower
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 salt
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup sour cream
- 1 1/2 tsp. vanilla
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 eggs
Instructions:
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First, make the crumb topping: in a bowl combine together 3/4 cup flour, 8 tbs. brown sugar, and 1 tsp. cinnamon. Add 6 tbsp. chilled cubed butter and using a pastry blender combine evenly and create large crumbs.
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Preheat oven to 350F. Grease a 9-inch springform pan, line the bottom with parchment paper and set aside.
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To make the cake toss together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, and set aside.
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In a large bowl mix together eggs, sugar pumpkin puree, oil, sour cream, and vanilla to combine evenly.
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Add dry ingredients and mix to combine.
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To make the cream cheese filling in a medium bowl beat together softened 8oz. cream cheese softened and 4 tbs. sugar until creamy. Mix in 1 egg and 1 tsp. vanilla just to combine. Set aside.
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Pour half of the pumpkin cake batter into the pan, and spoon the cream cheese filling on top. Gently pour the remaining pumpkin cake batter, smooth the top, sprinkle with a crumb topping, and bake for 55 minutes to 1 hour. To make the glaze mix 1 cup powder sugar and 2-3 tbs milk to create the desired conssistancy. Drizzle over the cake and enjoy!