Pumpkin Coffee Cake
Ok picture this, a pumpkin bread base, a creamy mascarpone filling, all topped with brown sugar streusel. Yeah, that's what this cake is.
Prep Time45 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Afternoon Kaffee, Breakfast
Cuisine: American, German
Keyword: coffee cake, mascarpone, Pumpkin, Streusel
Servings: 12
Calories: 578kcal
Brown Sugar Streusel
- 175 grams all purpose flour
- 125 grams dark brown sugar
- 1 teaspoon vanilla extract
- 125 grams butter very soft, almost melted
Mascarpone Filling
- 220 grams mascarpone room temperature
- 75 grams granulated sugar
- 1 egg yolk
- 150 grams full fat greek yogurt
- 1 teaspoon vanilla extract
Pumpkin Cake Batter
- 200 grams butter softened
- 250 grams granulated sugar
- 3 eggs large, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 225 grams all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 275 grams pumpkin purée
Brown Sugar Streusel
In a medium bowl, whisk together the flour and brown sugar.
Add in the very soft butter and vanilla extract.
Use a fork or your fingers to rub the butter into the flour and sugar until it is fully combined and no dry bits remain.
Set aside.
Mascarpone Layer
In a separate medium mixing bowl, add in the mascarpone, egg yolk, sugar, vanilla, and greek yogurt.
Use a fork or a rubber spatula to mix all of the ingredients until fully combined and then set aside.
Pumpkin Cake Batter
In the bowl of a stand mixer, add in the butter, salt, sugar, vanilla, pumpkin pie spice.
Use the paddle attachment to cream the ingredients on medium speed for 2-3 minutes until fully combined and a little fluffier.
Scrape down the sides of the bowl as needed and add in the eggs. Mix again until smooth. It may look a little curdled, this is ok.
Finally add in the pumpkin and mix once more.
Add in the flour, baking powder, baking soda, and mix briefly until just combined.
Line a 9" springform pan with parchment paper or grease with a baking spray. If you don't have a springform pan, a standard cake pan will work as well.
Pour the pumpkin batter into the lined pan.
Assemble and Bake the Pumpkin Cake
Scoop the mascarpone filling onto the cake batter, ideally somewhat spread out around the edges.
Use the back of a spoon or spatula to carefully spread the filling across the batter without mixing in the batter.
Sprinkle the top with all of the streusel.
Bake the cake in the preheated oven for 35 minutes. Then, rotate the cake 180 degrees and bake for another 35-40 minutes or until golden brown and the cake only has a slight wobble in the center when bumbed.
Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 30 minutes before serving.
Optionally dust with powdered sugar before serving.
Be sure to use pumpkin purée and not pumpkin pie filling! My favorite pumpkin pie spice is from trader joes but you can also make your own - google homemade pumpkin pie spice and the first result will be great!
This cake is best served fresh, I love it still warm from the oven with a cup of coffee. However, it can also be stored in an airtight container in the fridge for 3-4 days. If you don't have a springform pan, a standard cake pan will work too it will just be slightly more difficult to remove.
- Be sure to prep the mascarpone filling and the streusel before starting on the cake. Because this cake uses both baking soda and baking powder, you want to get it in the oven as soon as possible after baking.
- Allow the mascarpone to come to room temperature before trying to stir it together with the sugar and other ingredients, this will give you a soft consistency without having to whip air into it with a mixer.
- If you don't have premixed pumpkin pie spice, this is a great pumpkin spice recipe to make your own!
- Make sure all the ingredients are at room temperature - this will help get a smooth and fluffy cake batter. Don't be like me and have your butter too cold, in this case, too soft is better than too firm.
- If you don't have a 9" springform pan, a regular 9" metal cake pan will work too!
- This cake can be difficult to tell when it is finished baking, but if a toothpick is inserted in the center, just make sure no raw cake batter comes out with it. It should still have a wobble in the center when you take it out.
- Let the cake cool for 10 minutes before releasing the spring form so that it has a chance to set slightly.
Serving: 1 slice | Calories: 578kcal | Carbohydrates: 66g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 385mg | Potassium: 142mg | Fiber: 2g | Sugar: 39g | Vitamin A: 4562IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg