• 22 Ratings

Warm spices blended with earthy pumpkin make this coffee cake perfect for an autumn brunch. When purchasing canned pumpkin for this recipe, be sure to buy pure canned pumpkin puree, not pumpkin pie filling.

Source: Better Homes and Gardens

Gallery

Credit: Kritsada Panichgul

Recipe Summary

prep:
30 mins
bake:
45 mins to 50 mins at 350°
cool:
45 mins
Servings:
12
Advertisement

Pumpkin Latte Coffee Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together two of the eggs and the espresso powder; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.

    Advertisement
Instructions Checklist
  • In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.

Instructions Checklist
  • In a large bowl beat butter with an electric mixer 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 addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined. Spread half of the batter in the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Coffee Streusel.

Instructions Checklist
  • Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 45 minutes. Spoon Coffee Drizzle over coffee cake in a lacy pattern. Cool completely on wire rack.

Tips

Prepare as directed. Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake. Wrap in foil; overwrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. To serve, top with Coffee Drizzle.

Tips

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (Pumpkin Latte Coffee Cake)

574 calories; total fat 21g; saturated fat 12g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 140mg; sodium 408mg; potassium 199mg; carbohydrates 89g; fiber 2g; sugar 58g; protein 9g; trans fatty acid 0g; vitamin a 2721IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 81mcg; vitamin b12 0mcg; calcium 131mg; iron 3mg.

Streusel

Ingredients

Ingredient Checklist

Directions

Streusel:
  • In a medium bowl combine brown sugar, rolled oats, flour, and pumpkin pie spice. Using a pastry blender, cut in butter until crumbly.

    Advertisement

Coffee Drizzle

Ingredients

Ingredient Checklist

Directions

Coffee Drizzle:
  • In a small bowl stir together powdered sugar and corn syrup. Stir in enough cooled espresso or strong-brewed coffee (1 to 2 tablespoons) to make drizzling consistency.

    Advertisement
Advertisement

Reviews

22 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Advertisement