This delicious, moist pumpkin cake has a lightly sweetened thin layer of cream cheese and a scrumptious crumb filling. Pumpkin Pie Spice takes this cake over the top with the best fall has to offer.
- FOR THE CRUMB TOPPING:
- 6 tablespoons Slightly softened butter
- ⅓ cups Plain flour
- ½ cups brown sugar
- ½ cups Oatmeal
- 1 teaspoon Cinnamon
- FOR THE CAKE:
- 1-¾ cup Plain flour
- 1 teaspoon Baking soda
- ½ teaspoon baking powder
- ¼ teaspoons Salt
- 1 tbsp Pumpkin Pie Spice
- ½ cups Butter
- 1-½ cup Sugar
- 3 large eggs
- 1 cup Pumpkin puree
- ½ cups Applesauce
- FOR THE CREAM CHEESE TOPPING:
- 12 ounces, weight Cream cheese
- ⅓ cups Sugar
- 1 big egg
- ¾ teaspoons Vanilla
Preheat oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray.
In a medium bowl, combine the ingredients for the breadcrumb topping. Using a pastry knife, cut in the butter until crumbly. Put aside.
In a medium bowl, whisk together the dry ingredients for the cake.
In a stand mixer with paddle attachment, cream 1 butter with the sugar. Turn mixer to stir. Add eggs 1 at a time, beating after each until blended. Add pumpkin puree and applesauce and mix until incorporated.
Add the three-part cake flour mixture, mixing until incorporated.
For the cream cheese filling, in a medium bowl with a hand mixer, beat the cream cheese and sugar until smooth and creamy. Add egg and vanilla and mix until incorporated.
Spread half of the pumpkin cake mixture into the pan. Gently spread cream cheese mixture over cake mixture. Now add the rest of the cake mixture, spreading it carefully with a spatula. Some may bleed. Do not overwork or the cream cheese mixture will be absorbed into the pumpkin mixture.
Sprinkle with breadcrumbs and bake for 50 minutes or until set. Let cool 20 minutes before cutting.