easy coffee cake recipes

Coffee cake is always a favorite brunch item, and everyone loves a good crumble topping. This one is a pumpkin coffee cake with a cheesecake layer in the middle to make it extra decadent. Drizzle it with caramel to give it an extra fall vibe and enjoy it for dessert. You'll find ways to eat it at any point in the day. 

INGREDIENTS



FOR THE CAKE

1. Cooking spray
2. 2 c. all-purpose flour
3. 1 tsp. kosher salt
4. 1 1/2 tsp. pumpkin pie spices
5. 1/2 tsp. baking powder
6. 1/2 tsp. baking soda
7. 1/2 c. (1 stick) butter, softened
8. 1/3 c. granulated sugar
9. 1/3 c. packed brown sugar
10. 2 large eggs
11. 1 tsp. pure vanilla extract
12. 1 (15-oz.) can pumpkin puree

FOR THE FILLING

1. 1 (8-oz.) block cream cheese, softened
2. 1/4 c. granulated sugar
3. 1 large egg

FOR THE CRUMB TOPPING

1. 4 tbsp. melted butter
2. 1/2 c. packed brown sugar
3. 1/2 c. all-purpose flour
4. 1/2 c. chopped pecans
5. Caramel sauce, for serving

DIRECTIONS

1. Make cake: Preheat oven to 350°. Grease an 8" or 9" springform pan with cooking spray. In a medium bowl, whisk together flour, salt, pumpkin pie spices, baking powder, and baking soda.
2. In a large bowl using a hand mixer, beat butter and sugars together until combined. Add eggs and vanilla and beat until incorporated, then beat in pumpkin puree. Add dry ingredients and beat until just combined. 
3. Make filling: In a medium bowl, beat cream cheese and sugar together until smooth. Add egg and beat until incorporated. 
4. Make crumb topping: In a medium bowl, stir together butter and brown sugar. Add flour and pecans and stir until mixture resembles coarse sand. 
5. Add half the batter to prepared pan and smooth into an even layer. Add cream cheese filling and smooth top. Top with remaining batter, then crumble topping in big clumps all over top. 
6. Bake until a toothpick inserted in middle comes out clean, about 1 hour. 
7. Let cool completely. Serve with a drizzle of caramel, if desired.