Friday, August 16, 2013

Pumpkin Cream Cheese Coffeecake

Last fall we canned some pumpkin and it has been fantastic!  I pulled out a quart this week and asked Lily what we should make that wasn't too pumpkin-pie-ish.   This is what she came up with.   It was wonderful.    Seriously wonderful.

Basically it's three parts:  pumpkin, ginger spiced cake, and cream cheese chunks - all swirled together and baked.   Yum!

Pumpkin Cream Cheese Coffeecake

1/2 cup butter
1 1/3 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp powdered ginger
¼ tsp nutmeg
¼ tsp cinnamon
1/2 tsp salt
1 cup milk
1 8oz pkg cream cheese cut into small cubes
1 quart canned pumpkin

Preheat oven to 375. Grease 9x13 pan.

Cream the butter and sugar. Beat in the eggs.  Combine flour, baking powder, salt, and spices in separate bowl and gradually add to the butter/egg mixture alternating with the milk. Begin and end with the flour mix.   Pour the pumpkin into the bottom of the prepared pan. Fold the cream cheese into the batter and pour on top of the pumpkin. Swirl with a knife to marble the two.

Bake for 60 minutes or until golden and a toothpick comes out clean.

1 comment:

  1. Funny you should post this recipe! I have some "Mighty Ginger" cookies from Lark foods here in MA (my daughter works there!) and was saying to my DH how nice they would be crumbled as a pie crust or sprinkled in something - something like a pumpkin cheesecake. I'm thinking of playing with your wonderful recipe - maybe add a layer of crumbled cookies or just sprinkling them over the top...
    Reading Murphala's post about your e-book "a simple jar of jam" convinced me I've got to get it!


Related Posts Plugin for WordPress, Blogger...