This cake is perfect for breakfast, dessert, a gift or just about anytime. I make both the pareve and dairy version, and both are delicious. I made it for years without the cream cheese layer and just couldn’t help including this decadent addition a while back. It’s a combination of crumb cake and cheesecake mixed with the moist pumpkin flavor of fall. Need I say more?
To make crumb topping: In a medium bowl, combine softened margarine, flour, brown sugar, rolled oats and cinnamon. Mix until crumbly. Set aside.
Preheat oven to 350 degrees Fahrenheit. Grease a nine- by 13-inch baking dish with nonstick baking spray.
In medium bowl, whisk flour, baking soda, baking powder, salt and pumpkin pie spice.
In an electric mixer, cream margarine with sugar until fluffy, about three minutes. Turn mixer to stir and add eggs, one at a time, blending between additions. Add pumpkin puree and applesauce and mix just until incorporated. Add flour mixture in three parts, mixing just until incorporated.
To make cream cheese filling: In a separate electric mixer bowl, beat cream cheese, sugar and confectioners’ sugar until smooth and creamy. Add egg and vanilla and mix just until incorporated.
Spread half of the pumpkin cake batter in the pan. Spoon cream cheese mixture over batter, then use an offset spatula to spread. Top with the rest of the batter and spread carefully with a spatula.
Sprinkle with crumb topping and bake for 50 minutes or until tester comes out with moist crumbs. Allow to cool 20 minutes before cutting. Dust with confectioners’ sugar.
Hi. Do you think this would work if I used almond flour and sugar substitute? Your recipe looks yummy, just trying to cut down on gluten and carbs.
You can generally substitute almond flour with all-purpose flour for a 1:1 ratio, however, you should note that Almond flour typically requires more egg or binding agent, so the recipe might need to be altered. What type of sugar substitute would you like to use?