Cottage Cheese Pumpkin Coffee Cake
This cottage cheese coffee cake is dense, moist, and flavored with warm pumpkin spices. Add the maple drizzle to the thick crumb topping and you have fall perfection!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
Ingredients
Scale
- 3 cups of all-purpose flour
- 1 1/2 T pumpkin pie spice
- 1 1/2 t baking soda
- 1 t baking powder
- 1/2 t salt
- 3/4 c butter, softened
- 2 cups cane sugar
- 3 large eggs
- 1 T vanilla
- 1– 15 0z. can pumpkin puree
- 1/3 cup whipped cottage cheese
- 1 cup whole milk
Crumb Topping
- 2 cups all-purpose flour
- 1 1/3 cup cane sugar
- 1 1/2 t cinnamon
- 1 1/2 sticks (3/4 cup) butter, melted
Maple Glaze
- 3/4 cup powdered sugar
- 2 T milk
- 1 t vanilla
- 1/2 t cinnamon
Instructions
- Preheat oven to 350º F. Grease a 9×13 cake pan. Set aside.
- For the Crumb topping- Mix together flour, sugar and cinnamon. Stir in melted butter with a fork til crumbly. Set aside.
- In a medium bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar for 2 minutes or until light and fluffy. Beat in the eggs until smooth. Add in vanilla, pumpkin puree and whipped cottage cheese.
- Beat in the flour mixture alternating with milk, until the batter is incorporated.
- Pour batter into the baking pan. Sprinkle crumb topping in an even layer over the batter.
- Bake for 50 minutes, or until a toothpick inserted comes out clean.
- For the Maple Glaze- Whisk powdered sugar, maple syrup, milk, vanilla and cinnamon until smooth.
- After cake has cooled a bit, drizzle with glaze.
