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 
www.rurification.com

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

Directions:
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.

Strawberry Rhubarb Cream Cheese Coffeecake

The strawberries, like everything else around here, are early  this year. 

They're beautiful!   And delicious.    We had these in a strawberry rhubarb cream cheese coffecake. 

I'd have taken a pic, but we ate it too fast.

De. Lish.

Here's the recipe anyway. 


Strawberry Rhubarb Cream Cheese Coffeecake

• 1/2 cup butter
• 1 1/3 cup sugar
• 2 eggs
• 2 cups plus 1/4 cup flour [divided for batter and fruit]
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 8oz pkg cream cheese cut into small cubes
• 2 cups rhubarb, washed and sliced into 1/2 inch pieces.
• 2 cups strawberries, washed hulled and sliced.

Topping

• 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup cold butter

Directions:
Preheat oven to 375.   Grease 9x13 pan.

Toss the fruit with 1/4 cup of flour and set aside.

Cream the butter and sugar.  Beat in the eggs.   

Combine flour, baking powder, salt in separate bowl and gradually add to the butter/egg mixture alternating with the milk.  Begin and end with the flour mix.

Fold the fruit and cream cheese into the batter and pour into the greased 9x13 pan.

Topping:  Cut flour, sugar and butter together until crumbly with a pastry blender or in your food processor.      Sprinkle over batter.

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

Warning:  This is extremely delicious and very addictive.   You can cut the recipe in half.   You can use any kind of fruit you want.   We've tried it with mixed berries, too.   Mmmmm.