As the cooler weather rolls in, there’s no better way to embrace the season than with a comforting slice of Pumpkin Spice Coffee Cake. This cake combines all the warm, spiced flavors of fall with a rich pumpkin cheesecake filling, a crunchy streusel topping, and a sweet maple glaze. Perfect for breakfast, an afternoon treat, or even dessert, this coffee cake is sure to become a favorite.

Why You’re Going to Love This Recipe

• Warm, Spiced Flavor: The blend of pumpkin and spice delivers a warm embrace with each bite.
• Creamy Pumpkin Cheesecake Swirl: Adds a luscious, creamy texture that contrasts beautifully with the cake’s crumb.
• Crumbly Streusel Topping: Provides a delightful crunch and sweet, buttery finish.
• Maple Glaze Drizzle: Adds a rich, sweet touch to complete the flavor profile.

Ingredients

Pumpkin Spice Coffee Cake Batter:

• All-purpose flour
• Sugar
• Whole milk or buttermilk
• Unsalted butter
• Eggs
• Pumpkin spice blend
• Vanilla extract
• Baking powder
• Salt

Streusel Topping:

• Flour
• Dark brown sugar
• Unsalted butter
• Ground cinnamon
• Salt

Pumpkin Cheesecake Filling:

• Cream cheese
• Pumpkin purée
• Powdered sugar
• Vanilla extract

Maple Glaze:

• Powdered sugar
• Maple syrup
• Vanilla extract
• Milk

Directions

1. Prepare the Streusel Topping: Combine all ingredients until small to medium-sized clumps form. Break up any large clumps and mix until well combined.
2. Make the Maple Glaze: Mix all ingredients until smooth and set aside.
3. Prepare the Pumpkin Cheesecake Filling: Mix all ingredients until smooth and set aside.
4. Prepare the Cake Batter: Preheat the oven to 350°F. Cream together softened butter and sugar in a large bowl until fully incorporated. Mix in the milk (or buttermilk) and vanilla extract. Whisk in the eggs until combined, then fold in the flour, pumpkin spice blend, baking powder, and salt until smooth.
5. Assemble the Cake: Pour half of the batter into a parchment-lined 9×6 loaf pan. Swirl in the pumpkin cheesecake filling, then top with the remaining batter. Smooth out the batter and create a line down the center for air circulation. Sprinkle the streusel topping evenly over the batter.
6. Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with loose crumbs. If there’s wet batter, return to the oven for an additional 5-10 minutes.
7. Cool and Glaze: Allow the cake to cool completely before removing it from the pan. Drizzle with the maple glaze, slice, and enjoy!

Storage Suggestions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps for up to a week in the fridge.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Embrace the flavors of fall with this Pumpkin Spice Coffee Cake, a delightful blend of spice, creaminess, and sweetness in every bite. Enjoy this seasonal treat as a comforting dessert or a festive addition to your holiday table!

Related Recipes:

•   Biscuits & Gravy Breakfast Bake
•   PB&J Breakfast Bake
•   Lemon Pound Cake

Cozy up with a slice of this Pumpkin Spice Coffee Cake and let its rich, warm flavors brighten your day!

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Pumpkin Spice Coffee Cake

There’s nothing like the warm embrace of fall wrapped in a slice of Pumpkin Spice Pound Cake. This dessert brings together the rich, comforting flavors of pumpkin and spices with a buttery pound cake base, layered with a creamy pumpkin cheesecake swirl. Finished with a crumbly streusel topping and a luscious maple glaze, each bite is a perfect balance of sweet, spiced, and decadent. Whether it’s a cozy afternoon treat or the star of your holiday table, this cake will become a seasonal favorite.

Course Breakfast, Dessert

Cuisine American

Keyword cheesecake, coffee cake, pumpkin spice

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 6 Servings

Author kingcooks

Equipment

• 1 9×6 loaf pan

Ingredients

Pumpkin Spice Coffee Cake Batter

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ¾ cup whole milk or buttermilk
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tbsp pumpkin spice blend
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Streusel Topping

• 1 cup flour
• ¼ cup dark brown sugar
• ¼ cup melted unsalted butter at room temperature
• ½ tsp ground cinnamon
• ¼ tsp salt

Pumpkin Cheesecake Filling

• 8 oz cream cheese softened
• ¼ cup pumpkin purée
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Maple Glaze

• ½ cup powdered sugar
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp milk

Instructions

Streusel Topping

• In a bowl, mix all ingredients under “Streusel Topping” until small to medium-sized clumps form. If large clumps form, break them up and continue mixing until well combined.

Maple Glaze

• In a small bowl, mix all ingredients listed under “Maple Glaze” until smooth. Set aside.

Pumpkin Cheesecake Filling

• In a bowl, mix together all ingredients under “Pumpkin Cheesecake Filling” until smooth. Set aside.

Pumpkin Spice Coffee Cake Batter

• Preheat the oven to 350°F. In a large bowl, cream together softened butter and sugar until fully incorporated. Add in the buttermilk (or whole milk) and vanilla, and mix again.
• Whisk in the eggs until combined, then fold in the flour, pumpkin spice blend, baking powder, and salt until smooth.
• Pour half the batter into a parchment-lined 9×6 loaf pan and swirl in the pumpkin cheesecake filling. Top with the remaining batter, smooth it out, and make a line down the center for air circulation. Finish with a layer of the streusel topping.
• Bake for 50-60 minutes, or until fully cooked. Remove from the oven and let cool completely.
• Once cooled, remove from the pan and top with the maple glaze. Slice and enjoy!

Notes

Tip: Pierce the center with a toothpick to check if it’s done. You want to see loose crumbs. If there’s wet batter, return to the oven for an additional 5-10 minutes.

A perfect blend of tangy citrus and rich, buttery goodness. Each bite of this moist, dense cake bursts with fresh lemon flavor, thanks to the generous use of zest and juice. Topped with an unforgettable lemon cream cheese frosting, this dessert is a true showstopper. Whether you’re treating yourself to a sweet escape or impressing guests with a delightful finale to any meal, this lemon pound cake promises to be a bright and irresistible highlight.

Why You’re Going to Love This Recipe

• Bursting with Flavor: The combination of fresh lemon zest and juice infuses every bite with vibrant citrus notes.
• Moist and Tender: The perfect balance of ingredients ensures a moist and dense texture that’s utterly satisfying.
• Showstopping Frosting: The lemon cream cheese frosting adds a creamy, tangy finish that elevates this cake to a whole new level.
• Simple and Elegant: With straightforward steps, this cake comes together effortlessly while still impressing with its elegant presentation.
• Versatile Delight: Perfect for brunch, dessert, or a midday treat, this cake fits any occasion beautifully.

Ingredients

Lemon Pound Cake Batter:

• All-purpose flour
• Sugar
• Whole milk or yogurt
• Unsalted butter, softened
• Large eggs
• Lemon juice
• Lemon zest
• Vanilla
• Baking powder
• Salt

Lemon Syrup:

• Lemon juice
• Powdered sugar

Lemon Cream Cheese Frosting:

• Cream cheese, softened
• Powdered sugar
• Lemon juice
• Lemon zest
• Vanilla

Instructions

Lemon Syrup:

1. In a small bowl, mix together lemon juice and powdered sugar. Set aside.

Lemon Cream Cheese Frosting:

1. In a stand mixer or bowl, whip the cream cheese until smooth.
2. Add powdered sugar, lemon juice, lemon zest, and vanilla.
3. Continue mixing until smooth and soft to medium peaks form. Set aside.

Lemon Pound Cake Batter:

1. Preheat oven to 350°F.
2. In a large bowl, cream together softened butter, lemon zest, and sugar until fully incorporated.
3. Add yogurt (or whole milk), lemon juice, salt, and vanilla. Mix well.
4. Whisk in eggs until everything is fully combined.
5. Fold in flour and baking powder until incorporated.
6. Transfer the batter to a parchment-lined 9×6 loaf pan.
7. Spread the batter evenly and create a line down the center to allow air to pass through.
8. Bake for 45-50 minutes.
9. Remove from the oven and poke holes throughout the cake.
10. Brush on the lemon syrup and allow the cake to absorb it all. Set aside to cool completely.
11. Once cooled, remove from the pan and top with lemon cream cheese frosting.
12. Slice into pieces and enjoy!

Tip: Pierce the center with a toothpick to ensure it’s cooked through. Look for loose crumbs on the toothpick. If it’s wet batter, return to the oven for an additional 5-10 minutes.

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Lemon Pound Cake

A perfect blend of tangy citrus and rich, buttery goodness. Each bite of this moist, dense cake bursts with fresh lemon flavor, thanks to the generous use of zest and juice. Topped with an unforgettable lemon cream cheese frosting, this dessert is a true showstopper. Whether you’re treating yourself to a sweet escape or impressing guests with a delightful finale to any meal, this lemon pound cake promises to be a bright and irresistible highlight.

Course brunch, Dessert

Cuisine American

Keyword lemon, lemon pound cake, pound cake

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 slices

Author kingcooks

Equipment

• 9×6 loaf pan

Ingredients

Lemon Pound Cake Batter

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup whole milk or yogurt
• 1/2 cup butter unsalted softened
• 2 large eggs
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla
• 1 tsp baking powder
• 1/4 tsp salt

Lemon Syrup

• 3 tbsp lemon juice
• 3 tbsp powdered sugar

Lemon Cream Cheese Frosting

• 8 oz cream cheese softened
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla

Instructions

Lemon Syrup

• In a small bowl, mix together all ingredients listed under “LEMON SYRUP” and set aside.

Lemon Cream Cheese Frosting

• In a stand mixer or bowl, start by whipping the cream cheese until it’s smooth.
• Then add in the powdered sugar, lemon juice, lemon zest and vanilla.
• Continue to mix until it’s nice and smooth and forms soft to medium peaks.
• Once peaks are achieved, set aside.

Lemon Pound Cake Batter

• Preheat oven to 350F.
• In a large bowl, cream together softened butter, lemon zest and sugar. Mix until fully incorporated.
• Then, add in yogurt (or whole milk), lemon juice, salt, vanilla and continue to mix.
• Now, whisk in the eggs until everything is fully combined.
• Finally, fold in flour and baking powder.
• Once incorporated, transfer to a parchment lined 9×6 loaf pan.
• Spread the batter out evenly and make a line going down the center to allow air to pass through.
• Place in the oven and bake for 45-50 minutes.
• Remove from the oven and poke holes throughout the cake.
• Then, brush on the lemon syrup and allow the cake to it all up.
• Set aside to cool completely.
• Once cooled, removed from the pan and top with the lemon cream cheese frosting.
• Slice into pieces and enjoy!

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Notes

Tip: Pierce the center with a toothpick to assure that it’s cooked through.

Loose crumbs is what you what to see on the toothpick. If it’s wet batter, return to the oven for an additional 5-10 minutes.

Storage Suggestions

• Room Temperature: Store the lemon pound cake in an airtight container at room temperature for up to 3 days. Ensure it is kept in a cool, dry place away from direct sunlight.
• Refrigerator: For extended freshness, refrigerate the cake in an airtight container for up to a week. Bring to room temperature before serving for optimal flavor and texture.
• Freezer: Wrap the cake (without frosting) tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then frost with the lemon cream cheese frosting before serving.

Welcome to a breakfast experience like no other! If you’re a fan of French toast and pound cake, this recipe will become your new morning favorite. Combining the rich, buttery goodness of pound cake with the classic flavors of French toast, this dish is perfect for special occasions or any time you want to treat yourself to something truly indulgent. Let’s dive into this delicious pound cake French toast recipe!

Why You’re Going to Love This Recipe

This Pound Cake French Toast is a game-changer for breakfast lovers. Here’s why you’ll absolutely adore it:

• Rich and Buttery: Using pound cake instead of traditional bread gives this French toast a dense, rich texture that’s simply irresistible.
• Flavorful Twist: The addition of orange and lemon zest in the batter adds a refreshing citrus note that perfectly complements the sweetness.
• Indulgent Toppings: Whipped caramel cream and maple butter take this dish to the next level of decadence, making every bite a heavenly experience.
• Versatile and Customizable: Top with your favorite fresh fruits—strawberries, blueberries, or even peaches—to add a burst of flavor and color.
• Perfect for Special Occasions: Whether it’s a weekend brunch, a holiday breakfast, or just a day you want to make special, this recipe is sure to impress.

Ingredients You’ll Need

For the Pound Cake French Toast:

• Butter pound cake loaf
• Fresh strawberries (or any other fresh fruit)
• Butter (for cooking)

For the French Toast Batter:

• Milk
• Large eggs
• Brown sugar
• Vanilla
• Orange zest
• Lemon zest
• Cinnamon

For the Caramel Whipped Cream:

• Heavy whipping cream (cold)
• Caramel
• Salt

For the Maple Butter:

• Maple syrup (cold)
• Butter (melted and cooled)

Instructions

Caramel Whipped Cream:

1. In a bowl or stand mixer, combine the heavy whipping cream, caramel, and salt.
2. Whisk until smooth and soft peaks form.
3. Place in the fridge until you’re ready to serve.

Maple Butter:

1. In a bowl, mix the maple syrup and melted butter until fully incorporated.
2. Place in the fridge until ready to serve.

French Toast Batter:

1. In a bowl, combine the milk, eggs, brown sugar, vanilla, orange zest, lemon zest, and cinnamon.
2. Mix thoroughly and set aside.

Assemble:

1. Cut the pound cake into slices.
2. Dip each slice into the French toast batter, ensuring it’s completely covered.
3. In a pan over medium heat, melt a couple tablespoons of butter.
4. Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges, about 2-3 minutes per side.
5. Stack a couple pieces on a plate, top with the caramel whipped cream, add fresh strawberries (or your fruit of choice), and drizzle with maple butter.

Serving Suggestions

Serve your Pound Cake French Toast warm, with an extra dollop of whipped caramel cream on the side. The combination of flavors—citrusy, sweet, and buttery—paired with the fresh burst of strawberries, creates a symphony of taste that will leave you craving more. This dish is perfect for weekend brunches, holiday breakfasts, or any day you want to start with a bit of luxury.

Final Thoughts

This Pound Cake French Toast is more than just a meal; it’s an experience. The crispy edges of the pound cake, the creamy, caramel-infused topping, and the freshness of the fruit all come together to create a dish that’s both comforting and decadent. Whether you’re making it for yourself or serving it to guests, it’s sure to impress and satisfy. Enjoy every bite!

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Pound Cake French Toast

Transform your mornings with a twist on a classic favorite—Pound Cake French Toast. Imagine slices of buttery pound cake, soaked in a fruit zest, cinnamon-infused batter, and fried to golden perfection. Top with luscious whipped caramel cream, fresh strawberries, and a drizzle of rich maple butter for a breakfast that’s both indulgent and unforgettable.

Course Breakfast, brunch

Cuisine American

Keyword brunch, french toast, pound cake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 12 oz butter pound cake loaf
• 1 cup fresh strawberries or any other fresh fruit
• Butter for cooking

French Toast Batter

• 1/2 cup milk
• 2 large eggs
• 1 tbsp brown sugar
• 1 tsp vanilla
• 1 tsp orange zest
• 1 tsp lemon zest
• 1/2 tsp cinnamon

Caramel Whipped Cream

• 1 cup heavy whipping cream cold
• 1/4 cup caramel
• 1/4 tsp salt

Maple Butter

• 1/4 cup maple syrup cold
• 3 tbsp butter melted and cooled

Instructions

Caramel Whipped Cream

• In a bowl or stand mixer, add all ingredients listed under “Caramel Whipped Cream.” Whisk until smooth and forms soft peaks. Place in the fridge until you’re ready to serve.

Maple Butter

• In a bowl add all ingredients listed under “Maple Butter” and mix until fully incorporated. Place in the fridge until ready to serve.

French Toast Batter

• In a bowl, add all ingredients listed under “French Toast Batter.” Mix thoroughly and set aside.

Assemble

• Cut the pound cake into slices and dip into the french toast batter making sure each piece is completely covered.
• Add a couple tablespoons of butter to a pan over medium heat. Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges. This should take about 2-3 minutes per side.
• Once cooked, stack a couple pieces on a plate, top with the caramel infused whipped cream, add the fresh fruit of your choice and drizzle on the maple butter. I used strawberries but you can use any fresh fruit and it will be amazing. Grab a fork and enjoy this experience!

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Oreo Cheesecake Clusters: Your New Favorite Treat!

Welcome back, food lovers! Today, I’m thrilled to share a recipe that will send your taste buds on a delightful adventure: Oreo Cheesecake Clusters. This recipe is not only simple but combines the creaminess of cheesecake with the beloved crunch of Oreo cookies. Let’s dive in!

Why You’ll Love This Recipe

Imagine the smooth, tangy goodness of Greek yogurt and cream cheese, perfectly balanced with the sweetness of white chocolate and the irresistible crunch of Oreos. These clusters are the perfect treat for when you need a quick and satisfying dessert. With just six ingredients, you’ll be amazed at how easily you can whip up these little bites of heaven.

Ingredients:

• 2 cups plain Greek yogurt
• 2 cups Oreo cookies
• 1 cup white chocolate, melted
• 4 oz cream cheese, softened
• 1 tbsp sugar
• 1 tsp vanilla extract

Instructions:

1. Prep the Oreos: Place 2 cups of Oreo cookies into a bag and break them into large pieces. Set aside.
2. Mix the Base: In a large bowl, combine the Greek yogurt, softened cream cheese, and sugar. Mix until smooth and creamy.
3. Fold in the Oreos: Gently fold in the crushed Oreo pieces, making sure they are evenly distributed throughout the mixture.
4. Form the Clusters: Using a spoon, separate the mixture into mounds on a parchment-lined baking sheet.
5. Freeze: Place the baking sheet in the freezer for at least one hour until the clusters are frozen solid.
6. Dip in White Chocolate: Once frozen, dip each cluster into melted white chocolate until completely covered. Use a fork to tap off any excess chocolate.
7. Add the Finishing Touch: Sprinkle a dusting of Oreo crumbs on top of each cluster.
8. Chill and Serve: Transfer the clusters back onto a parchment-lined baking sheet and place them in the refrigerator until you’re ready to serve.

Tips for Success:

• Mixing: Ensure your cream cheese is softened to avoid lumps in the mixture.
• Crushing Oreos: For a more rustic texture, leave some Oreo pieces larger; for a smoother consistency, crush them finely.
• White Chocolate: Use good quality white chocolate for a smoother coating and better flavor.

Why This Recipe Works

The combination of Greek yogurt and cream cheese provides a tangy and creamy base that pairs beautifully with the sweet, crunchy Oreo pieces. The white chocolate coating adds a luxurious touch, making these clusters feel indulgent while still being incredibly easy to make.

Perfect for Any Occasion

Whether you’re hosting a party, need a quick dessert for family night, or simply want to treat yourself, these Oreo Cheesecake Clusters are versatile enough for any occasion. They are easy to make ahead and keep well in the fridge, so you can always have a sweet treat on hand.

I hope you enjoy making and eating these Oreo Cheesecake Clusters as much as I do. They’re a delightful, easy-to-make treat that will surely become a favorite in your household. Happy cooking, and even happier eating!

Until next time, keep experimenting in the kitchen and enjoy every bite!

If you try this recipe, I’d love to hear how it turned out for you! Share your experience in the comments below.

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Oreo Cheesecake Clusters

You’re six ingredients away from giving your taste buds what they’ve been craving. These Oreo cheesecake clusters are made easy; while maintain the same delicious smoothness we all know and love. Crushed up Oreo pieces running throughout to make every bite that much more satisfying. Enjoy this one. You’re gonna love it.

Course Dessert, Snack

Cuisine American

Keyword cookies and cream, dessert, oreo

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Author kingcooks

Ingredients

• 2 cups greek yogurt plain
• 2 cups Oreos
• 1 cup white chocolate melted
• 4 oz cream cheese softened
• 1 tbsp sugar
• 1 tsp vanilla

Instructions

• Add 2 cups of Oreo cookies into a bag and break into large pieces. Set aside.
• In a large bowl, mix together the greek yogurt, soften cream cheese and sugar. Continue mixing until smooth.
• Then, gently fold in the crush Oreo pieces.
• Now, separate the mixture into mounds on a parchment lined baking sheet.
• Place in the freezer for at least one hour until frozen solid.
• Once frozen, dip into melted white chocolate to completely cover. Using a fork tap on the side of the bowl to remove excess chocolate.
• Top with more dusting of Oreo crumbs.
• Transfer to a parchment lined baking sheet and place in the refrigerator until ready to serve.
• Enjoy!

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