Knowing of my particular fondness for pumpkin spice lattes, Audrey sent a recipe for Pumpkin Latte Coffee Cake. Better Homes & Gardens recipes are usually a success, and this looked like the perfect seasonal treat to bake for my next book club meeting. A 'test bake' on Thursday confirmed it.
PUMPKIN LATTE COFFEE CAKE
Makes: 12 servings
Prep: 30 mins
Bake: 350°F 45 mins to 50 mins
Cool: 45 mins
2 teaspoons instant espresso coffee powder or instant coffee granules
1 8 ounce package cream cheese, softened
2/3 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
3 cups 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 or sour milk*
1 recipe Streusel - see below
1 recipe Coffee Drizzle - see below
1. 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.
2. In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
3. 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.
4. 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.
In medium bowl bowl combine 1/2 cup packed brown sugar, 1/3 cup rolled oats, 1/4 cup all-purpose flour, and 1/2 teaspoon pumpkin pie spice. Using a pastry blender, cut in 1/4 cup cold butter until crumbly.
In a small bowl, stir together 1 1/4 cups powdered sugar and 1 teaspoon light-color corn syrup. Stir in enough cooled espresso or strong-brewed coffee (1 to 2 tablespoons) to make drizzling consistency
Make Ahead Directions: 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.
*Test Kitchen Tip: 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.
This cake was delicious! The coffee/pumpkin flavor combination is amazing. Be forewarned though, this recipe uses a lot of bowls. It's also very filling, so cut pieces on the small side... you can always go back for more. My mother thought the cake might taste even better with nuts. I'll add pecans or walnuts next time and find out.
When I mentioned the cake on twitter, @sugarbakingblog sent a link to another pumpkin spice coffee cake with walnuts. I'll try that recipe later in the week and then decide which to serve at book club. I'll keep you posted...
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