Cottage Cheese Pumpkin Coffee Cake

WHY MAKE THIS RECIPE

Cottage Cheese Pumpkin Coffee Cake is a delightful treat that combines the warm flavors of pumpkin and spice with the creamy texture of cottage cheese. This cake is perfect for breakfast, an afternoon snack, or even dessert. The blend of pumpkin and cottage cheese makes it moist and flavorful, while the crumb topping adds a delightful crunch. Whether you’re enjoying a quiet morning at home or entertaining guests, this cake is bound to impress everyone.

HOW TO MAKE Cottage Cheese Pumpkin Coffee Cake

Ingredients

• 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 can (15 oz) pumpkin puree
• 1/3 cup whipped cottage cheese
• 1 cup whole milk
• 2 cups all-purpose flour (for crumb topping)
• 1 1/3 cup cane sugar (for crumb topping)
• 1 1/2 t cinnamon (for crumb topping)
• 1 1/2 sticks (3/4 cup) butter, melted (for crumb topping)
• 3/4 cup powdered sugar (for maple glaze)
• 2 T milk (for maple glaze)
• 1 t vanilla (for maple glaze)
• 1/2 t cinnamon (for maple glaze)

DIRECTIONS

1. Preheat your oven to 350º F. Grease a 9×13 cake pan and set it aside.

2. For the crumb topping: In a bowl, mix together the flour, sugar, and cinnamon. Stir in the melted butter with a fork until the mixture is crumbly. Set this aside for later.

3. In a medium bowl, combine 3 cups of flour, pumpkin pie spice, baking soda, baking powder, and salt. Set this dry mixture aside.

4. In a large bowl, cream the softened butter and cane sugar together for about 2 minutes until the mixture is light and fluffy.

5. Beat in the eggs one at a time until the mixture is smooth. Next, add in the vanilla, pumpkin puree, and whipped cottage cheese. Mix well.

6. Gradually add the dry flour mixture, alternating with the whole milk, until the batter is fully incorporated.

7. Pour the batter into your greased baking pan. Evenly sprinkle the crumb topping over the top of the batter.

8. Bake the cake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.

9. While the cake is baking, prepare the maple glaze. In a bowl, whisk together the powdered sugar, maple syrup, milk, vanilla, and cinnamon until you have a smooth glaze.

10. Once the cake has cooled for a bit, drizzle it with the maple glaze.

HOW TO SERVE Cottage Cheese Pumpkin Coffee Cake

This Cottage Cheese Pumpkin Coffee Cake is best served warm or at room temperature. You can serve it plain, or you can enhance it by adding a scoop of vanilla ice cream or a dollop of whipped cream on the side. It pairs perfectly with a hot cup of coffee or tea, making it an ideal choice for brunch or an afternoon treat. Guests will enjoy the warm flavors and elegant presentation. Slice it up into squares and place them on a beautiful serving plate for a lovely display.

HOW TO STORE Cottage Cheese Pumpkin Coffee Cake

To keep your Cottage Cheese Pumpkin Coffee Cake fresh, store it in an airtight container once it has completely cooled. It can be kept at room temperature for up to 2 days. If you want it to last longer, you can store it in the refrigerator for up to a week. For longer preservation, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and warm it up in the oven or microwave before serving.

TIPS TO MAKE Cottage Cheese Pumpkin Coffee Cake

1. Use Fresh Ingredients: Always use the freshest ingredients for the best flavor. Check the expiration date on your baking powder and baking soda.

2. Measure Accurately: Baking is a science, so be sure to measure your ingredients precisely for the best results.

3. Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined. Overmixing can make the cake dense.

4. Add Some Nuts: If you like, you can add chopped walnuts or pecans to the batter or the crumb topping for an extra crunch.

5. Spice It Up: Feel free to increase the amount of pumpkin pie spice or add a dash of nutmeg for an added kick.

VARIATIONS

1. Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free.

2. Dairy-Free: You can replace the cottage cheese with a non-dairy option like almond or coconut yogurt. Use plant-based milk and oil instead of butter.

3. Different Flavors: Experiment with different flavored glazes! A cream cheese glaze or a simple icing made with powdered sugar and lemon juice can add a new twist to the cake.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin! Simply roast or steam the pumpkin, then puree it until smooth. This may give your cake a slightly different texture but will work just fine.

Is it necessary to add cottage cheese?

Cottage cheese adds moisture and a rich flavor to the cake, but if you prefer, you can omit it or substitute it with another creamy ingredient like Greek yogurt.

Can I make this cake ahead of time?

Absolutely! You can make this cake a day in advance. Store it at room temperature or in the fridge, and it’ll be just as delicious when you’re ready to serve it.

How can I tell when the cake is done baking?

The best way to check if your cake is done is to insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, it’s ready to take out of the oven.

This Cottage Cheese Pumpkin Coffee Cake makes a delightful addition to any table. The combination of pumpkin and spices will fill your kitchen with an inviting aroma, and once it’s baked, the cake is sure to be a crowd-pleaser. Enjoy it with family and friends, and savor every bite!

Cottage Cheese Pumpkin Coffee Cake

A delightful treat combining the warm flavors of pumpkin and spice with the creamy texture of cottage cheese, perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons pumpkin pie spice
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 2 cups cane sugar
• 3 large eggs
• 1 tablespoon vanilla
• 1 can (15 oz) pumpkin puree
• 1/3 cup whipped cottage cheese
• 1 cup whole milk

Crumb Topping

• 2 cups all-purpose flour For crumb topping
• 1 1/3 cups cane sugar For crumb topping
• 1 1/2 teaspoons cinnamon For crumb topping
• 3/4 cup butter, melted For crumb topping

Maple Glaze

• 3/4 cup powdered sugar For glaze
• 2 tablespoons milk For glaze
• 1 teaspoon vanilla For glaze
• 1/2 teaspoon cinnamon For glaze

Method

 

Preparation

1. Preheat your oven to 350º F. Grease a 9x13 cake pan and set it aside.
2. For the crumb topping: In a bowl, mix together the flour, sugar, and cinnamon. Stir in the melted butter with a fork until the mixture is crumbly. Set this aside for later.
3. In a medium bowl, combine 3 cups of flour, pumpkin pie spice, baking soda, baking powder, and salt. Set this dry mixture aside.

Mixing

1. In a large bowl, cream the softened butter and cane sugar together for about 2 minutes until the mixture is light and fluffy.
2. Beat in the eggs one at a time until the mixture is smooth. Next, add in the vanilla, pumpkin puree, and whipped cottage cheese. Mix well.
3. Gradually add the dry flour mixture, alternating with the whole milk, until the batter is fully incorporated.

Baking

1. Pour the batter into your greased baking pan. Evenly sprinkle the crumb topping over the top of the batter.
2. Bake the cake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Glazing

1. While the cake is baking, prepare the maple glaze. In a bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon until you have a smooth glaze.
2. Once the cake has cooled for a bit, drizzle it with the maple glaze.

Notes

Serve warm or at room temperature. Enhance with vanilla ice cream or whipped cream. Store in an airtight container once cooled, at room temperature for 2 days or in the refrigerator for up to a week.