Pumpkin Cream Cheese Coffeecake with Gluten Free Substitutions

Pumpkin Cream Cheese Coffeecake with Gluten Free Substitutions

Ingredients

  • WALNUT STREUSEL:
  • • 3/4 cup firmly packed light brown sugar
  • • 1/2 cup All-Purpose Flour (GF use Domata)
  • • 1 teaspoon pumpkin pie spice
  • • 6 tablespoons butter, melted
  • • 1 cup coarsely chopped walnuts
  • CREAM CHEESE FILLING:
  • 1 (8 oz.) package cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • COFFEE CAKE BATTER:
  • No-Stick Cooking Spray
  • 1 1/2 cups All-Purpose Flour (GF use Domata)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup pure pumpkin
  • 1/2 teaspoon vanilla extract

Directions

  1. For Streusel: COMBINE sugar, flour and pumpkin pie spice in medium bowl. Add butter. Stir with fork until mixture is crumbly. Stir in walnuts. Set aside.
  2. For Filling: BEAT cream cheese, sugar and egg in medium bowl with electric mixer on medium-high speed until smooth. Set aside.
  3. For Coffee Cake Batter: HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Stir flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl until blended. Beat butter and sugar in large bowl with electric mixer on medium-high speed until well combined. Beat in eggs, one at a time, beating well after each addition. Blend in pumpkin and vanilla. Gradually add flour mixture, beating on low speed just until blended. Spread evenly in prepared pan.
  4. MAKE small indentations in batter using the back of a teaspoon over entire surface of cake. Fill with cream cheese mixture. Sprinkle streusel mixture over coffee cake.
  5. BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Cool completely on wire rack.