![]() Pumpkin crumb cake with a cream cheese filling for breakfast? Oh yes. The best part about this crumb cake? It’s totally acceptable for breakfast. I suggest using a springform pan for this recipe as well, since it makes it much easier to remove it without a huge mess. Once it’s done baking I let it cool for about 15-20 minutes before removing it from the pan. In a separate bowl mix together your eggs, vanilla, milk, pumpkin puree. Sounds like a lot, right? I promise it’s not. Mix all of your dry cake ingredients in a large bowl, making sure to sift out any clumps. Then comes the layering, you’ll start with half of the pumpkin cake batter, then the cream cheese filling, the rest of the pumpkin cake batter, then the crumb topping. Lastly, you’ll mix up the cake batter which comes together pretty quickly. ![]() Then comes the filling, a simple mixture of cream cheese, sugar, one egg, and a bit of vanilla. I start by making the crumb topping and then refrigerating it until I’m ready to top the cake. The ingredient list may seem long, but some of the ingredients repeat themselves so don’t be alarmed. I remembered a few readers mentioning how much they loved the cream cheese filling in these zucchini muffins and then it struck me.Īdd a cream cheese filling to the crumb cake. This past weekend, I had plans to make a pumpkin crumb cake, but I felt like it needed something else. This Pumpkin Cream Cheese Crumb Cake is perfect for breakfast or dessert!Įver since I made these pumpkin cupcakes with cream cheese frosting, I’ve been thinking of new ways to combine pumpkin and cream cheese again. Pumpkin crumb cake with a cream cheese filling in the center.
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