Real Recipes From Real Home Cooks ®
Pumpkin Streusel Swirled Cream Cheese Pound Cake
INGREDIENTS
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Recipe by: Willow Bird Baking, inspired by Southern Living
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Yield: 12 servings
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This dessert was made for autumn! A ribbon of pumpkin custard and cinnamon pecan streusel winds through this luxurious, rich cream cheese pound cake. It’s topped with maple brown sugar glaze, toasted pecans, and a dusting of cinnamon. The finished
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Cream Cheese Pound Cake Ingredients:
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1 1/2 cups butter, softened
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8 ounces cream cheese, softened
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3 cups sugar
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6 large eggs
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1 1/2 teaspoon vanilla
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3 cups flour
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1/8 teaspoon salt
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Pumpkin Pie Filling Ingredients:*
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6 ounces cream cheese, softened
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1/8 cup sugar
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1/2 cup pumpkin puree
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1/4 teaspoon vanilla extract
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1 egg
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1 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/4 teaspoon ginger
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1/8 teaspoon allspice
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*This makes a little more filling than you need, but I used most of it and baked the small amount I had leftover in a greased ramekin for 15-20 minutes — instant pumpkin custard!)
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Pecan Streusel Ingredients:
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1/4 cup firmly packed light brown sugar
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1/4 cup all-purpose flour
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1 teaspoon cinnamon
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2 tablespoon cold butter
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1 cup chopped pecans
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1/2 cup cinnamon chips (optional — you can find these seasonally at some grocery stores or online from King Arthur’s Flour)
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Maple Brown Sugar Glaze Ingredients:
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2 tablespoon butter
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4 tablespoons milk
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1/2 cup brown sugar
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2 tablespoons real maple syrup
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pinch salt
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1 1/2 – 2 cup powdered sugar (I ended up using just 1 1/2)
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cinnamon for sprinkling
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