So we are sporting the hottest temps of the year and I’m whipping up fall treats. For a day at the pool, no less.
But if you’re anything like me, the delicious espresso-laced cream cheese layer will have you forgetting all about the heat index even while sweat drips from your ankles. The printable recipe is below.
- 5 eggs
- 2 teaspoons instant espresso coffee powder
- 1 8-ounce package cream cheese, softened
- 2/3 cup sugar
- 2 Tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2/3 cup canned pumpkin
- 1 cup buttermilk
- 1 recipe Streusel
- 1 recipe Coffee Drizzle
- Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside.
- In a small bowl, stir together two of the eggs and espresso powder; set aside.
- In a medium bowl, beat cream cheese with electric mix on medium until fluffy. Beat in 2/3 cup of sugar, 2 Tablespoons of flour, and vanilla until smooth. Beat in espresso mixture; set aside.
- In medium bowl, stir together 3 cups flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
- In a large bowl, beat butter on medium speed for 30 seconds; gradually add the 1-1/2 cups sugar, beating until fluffy. Add the remaining three eggs, one at a time beating well after each. Beat in pumpkin. Alternately add flour mixture and buttermilk to pumpkin mixture, beating well after each addition until combined.
- Spread half of the batter in prepared baking pan. Spread half the cream cheese mixture by spoonfuls on top of the batter. Add remaining batter in spoonfuls; carefully spreading over cream cheese mixture. Top with spoonfuls of remaining cream cheese mixture. With a knife, swirl batter to marble.
- Mix up Streusel in small bowl by combining 1/2 cup packed brown sugar, 1/3 cup rolled oats, 1/4 cup all-purpose flour, and 1/2 teaspoon pumpkin pie spice. Cut in 1/4 cup cold butter until crumbly. Sprinkle on top of batter in baking pan.
- Bake in preheated oven for 45-50 minutes or until a toothpick in center comes out clean. Cool in pan on wire rack for 45 minutes.
- In a small bowl, mix up Coffee Drizzle by stirring together 1-1/4 cups powdered sugar and 1 teaspoon light corn syrup. Stir in enough cooled espresso (1-2 Tablespoons) to make drizzling consistency. Drizzle over cooled cake.