Kue Kopi Labu Kayu Manis Aduk Krim Keju
Serve this for brunch or dessert from now through Thanksgiving...a wonderful cake for autumn days!
Foto: Half Baked HarvestBahan-bahan
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/4 cup cinnamon sugar ((recipe in notes))
- 4 tablespoons salted butter, melted
- 1 cup pumpkin butter
- 1 cup canned pumpkin puree ((not pumpkin pie filling))
- 3/4 cup melted coconut oil
- 1/2 cup maple syrup
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese, melted
Langkah-langkah
1. Preheat the oven to 350° F. Line a (9×9 inch) square pan or bundt cake pan with parchment paper. 2. To make the cinnamon swirl. In a bowl, combine the brown sugar, flour, and cinnamon. Pour over the butter and mix until you have clumps. 3. To make the batter. In a large bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined. Pour half the batter into the prepared pan. 4. Spoon or drizzle teaspoon size amounts of the cream cheese over the batter. Sprinkle half of the cinnamon swirl mix over the cream cheese, then sprinkle with 2 tablespoons of cinnamon sugar. Evenly spoon the remaining batter overtop. it's OK if all the cream cheese is not all covered. 5. take the remaining cinnamon swirl mix and sprinkle over the top of the cake, then sprinkle with cinnamon sugar. 6. Bake for 55-65 minutes, or until the center is just set. Let cool 10 minutes. Serve the cake slightly warm or at room temperature.
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