I stumbled onto this recipe and knew I had to make it. It was like this cake was having an identity crisis and we were benefiting from it. Did it want to be a cheese cake or a coffee cake? It’ll be both. And being both make it a dreamy little dessert. The HH and The Girl couldn’t get enough of it. I was lucky to swipe a slice before they ate it all.
Ingredients
2 cups sugar
2 eggs
1 1/4 cups canned pumpkin
1/4 cup apple sauce
1/2 teaspoon vanilla extract
2 1/4 cups flour
2 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
For the filling:
1 {8 oz} package cream cheese, softened
1 egg
1 tablespoon sugar
For the topping:
3/4 cup oats
1/2 cup pecans, chopped
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
Directions
Preheat oven to 350 F.
In a large mixing bowl or stand mixer, beat sugar, eggs, pumpkin, applesauce and vanilla. In a separate bowl, combine the flour, cinnamon, baking soda and salt. Slowly add to wet ingredients in mixer and mix until fully incorporated. Pour into a greased 13×9 baking dish.
In a small bowl, beat cream cheese, egg and sugar until creamy. Drop by tablespoon over batter in baking dish and then swirl using a knife. In a separate bowl, combine topping ingredients and sprinkle over batter. Bake for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool before serving.
katie p nc says
I printed this out yesterday, I cannot wait to make it this weekend. The men in my office can’t wait for me to make it either !