Blackberry Pumpkin Coffee Cake

Name: Blackberry Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 45 min
Yield: 12
Ingredients: ½ cup unbleached all-purpose flour; ½ cup light or dark brown sugar, packed; 1 teaspoon ground cinnamon; 4 tablespoons unsalted butter, cold; 8 ounces cream cheese, room temperature; ⅓ cup granulated sugar; ½ teaspoon vanilla extract; 6 ounces California Giant Blackberries (cut any large berries in half as needed); 1 cup unbleached all-purpose flour (weighed 140g); 1 cup whole wheat flour flour (weighed 130g); 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon fine sea salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; ⅛ teaspoon ground cardamom; 1 cup pumpkin purée; ½ cup dark brown sugar; ¼ cup maple syrup; ⅓ cup nonfat plain greek yogurt; ⅓ cup avocado oil (or light olive oil); 2 large eggs; 1 teaspoon vanilla extract; ¼ cup milk

Prep Time20 min

Cook Time45 min

Serves12

This cozy coffee cake combines warmly spiced pumpkin with a creamy cheesecake layer and juicy California Giant Blackberries for a delicious seasonal treat. Finished with a buttery cinnamon crumb topping, it’s the perfect addition to a fall breakfast, brunch, or afternoon coffee break.

INGREDIENTS

For the Crumb Topping:

½ cup unbleached all-purpose flour
½ cup light or dark brown sugar, packed
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, cold

For the Middle Layer:

8 ounces cream cheese, room temperature
⅓ cup granulated sugar
½ teaspoon vanilla extract
6 ounces California Giant Blackberries (cut any large berries in half as needed)

For the Cake:

1 cup unbleached all-purpose flour (weighed 140g)
1 cup whole wheat flour flour (weighed 130g)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine sea salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
1 cup pumpkin purée
½ cup dark brown sugar
¼ cup maple syrup
⅓ cup nonfat plain greek yogurt
⅓ cup avocado oil (or light olive oil)
2 large eggs
1 teaspoon vanilla extract
¼ cup milk

DIRECTIONS

- - Preheat oven to 350ºF and line a 9x9 aluminum baking pan with parchment paper, or use a 9-inch spring form pan, sprayed with cooking spray.
- - Make crumb topping: in a small bowl whisk together flour, brown sugar and cinnamon. Cut in cold butter using fork or pastry cutter to make clumps – use hands to combine at the end as necessary; set aside.
- - In a medium bowl using an electric mixer, beat cream cheese with sugar and vanilla until smooth and creamy; set aside.
- - In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger and cardamom; set aside.
- - In a large bowl, whisk together pumpkin purée, brown sugar, maple syrup, yogurt and oil until combined. Add in eggs and vanilla, whisking until fully combined. Begin adding the bowl of dry ingredients into the wet, slowly stirring until almost incorporated. Pour in milk and continue gently mixing until just combined, avoiding over-mixing.
- - Pour about ⅔ of the batter into the prepared baking pan, spreading evenly into all four corners. Spoon on dollops of whipped cream cheese, carefully spreading across the batter (it’s okay if it doesn’t fully cover). Press blackberries into the top of the cream cheese layer, covering most of the surface with rows of blackberries. Pour on the remaining batter and spread evenly across. Add the crumb topping evenly, pressing gently into the batter.
- - Bake cake for 40-45 minutes, OR until inserted toothpick comes out with no wet batter.
- - Allow cake to cool in the pan for at least 30 minutes before slicing and serving.