pumpkin latte coffee cake

tinavegaphotography2-2

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.

© Tina Vega Photography

Go figure.

© Tina Vega Photography

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.

Pumpkin Latte Coffee Cake

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside.
  2. In a small bowl, stir together two of the eggs and espresso powder; set aside.
  3. 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.
  4. In medium bowl, stir together 3 cups flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
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