Recipe: Pumpkin Cheese Coffee Cake

Pumpkin Cheese Coffee Cake

1/2 cups sugar
1 eggs
3/4 cup canned pumpkin
1 T. vanilla
1 cup all purpose flour
2 t. ground cinnamon or pumpkin pie spice
1 t. baking soda
1/2 t. salt

Filling:
4 oz. light cream cheese -- softened
1 egg
1 T. B sugar

Topping:
1/3 cup flaked coconut
2 TBSP walnuts, chopped fine -- toasted if desired
2 TBSP packed brown sugar
1/2 t. ground cinnamon

Preheat oven to 350 degrees.

In a large mixing bowl, beat sugar, eggs, pumpkin, and vanilla.

Combine flour, cinnamon, baking soda, and salt; add to egg mixture and mix well.

Pour into a greased 9" square pan.

In a small mixing bowl, beat cream cheese, egg, and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl.

Combine topping ingredients; sprinkle over top.

Bake for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

8 servings