Pumpkin Latte Coffee Cake
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
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Credit:
Kritsada Panichgul
Recipe Summary
Pumpkin Latte Coffee Cake
Ingredients
Directions
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)
Per Serving:
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.