Chocolate Chip Pumpkin Coffee Cake with a Cream Cheese Filling
A decadent pumpkin coffee cake with all the fixings
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Ingredients
For the cake,
½ cup plus 1 tablespoon flavorless oil
1 cup sugar
1/3 cup pumpkin Puree
¼ cup apple butter
1 egg
2 teaspoons vanilla
1 ¾ cup all purpose flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon soda
¾ chocolate chunks or chips
For the filling,
8 ounces cream cheese, room temp
½ cup sugar
1 egg, room temp
For the Streusel,
½ cup butter, browned
½ cup brown sugar
½ cup granulated sugar
1 cup flour
½ teaspoon cinnamon
Instructions
Preheat the oven to 325 degrees. Grease and line a 9 inch cake round or 9×9 inch square baking pan.
In a medium bowl, mix the oil, sugar, pumpkin, apple butter, egg, and vanilla together until smooth. Sprinkle on the flour, cinnamon, nutmeg, and baking soda. Beat until well combined. Fold in the chocolate chips.
In a medium bowl, beat the cream cheese and sugar together until soft. Add in the egg and beat together until a creamy batter appears.
In a medium bowl, mix the ingredients for the streusel together until crumbly.
To assemble, pour in half of the cake batter and smooth, then pour the cream cheese mixture. Using a butter knife or skewer, lightly swirl the cream cheese and batter only to adhere, don’t mix together completely. Add in the rest of the cake batter and smooth. Evenly sprinkle the streusel on top.
Bake in the preheated oven for 45-50 minutes or until the center comes out clean when inserted with a toothpick.