Pumpkin Latte Coffee Cake

I don’t know what it’s like where you live, but yesterday it was 107 degrees here.

So I’m rebelling by posting fall recipes.  And nothing says fall to me like pumpkin.  Quite honestly, I could eat pumpkin anything every day throughout the entire year and never get tired of it.  Just fair warning on the string of pumpkin-related recipes you’re likely to find here over the next few months.  🙂

Over the long weekend, my guys and I hit my old college town for the first football game of the year.  Saturday was a long, hot day, and I never get a good nights rest in a hotel, so Sunday morning we stopped by Starbucks for much needed coffee.  And while I was jazzed to see pumpkin-spice latte on the menu, I couldn’t seem to get excited about drinking it when it’s still a bizillion degrees out.

But I couldn’t get it out of my mind.  And by the time we got home late Sunday afternoon, it was pretty much all I could think about.  So I made it into a cake.

A breakfast cake, so I could eat it with a clear conscience.

I mean, everyone knows that coffee cake isn’t really cake, right?  ‘Cause I just may have eaten three hunks of this while it was still warm.

 

Pumpkin Latte Coffee Cake
 
Ingredients
  • 5 eggs
  • 2 teaspoons instant coffee granules
  • 1 8-ounce package cream cheese, softened
  • ⅔ cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1½ cups sugar
  • ⅔ cup canned pumpkin
  • 1 cup buttermilk or sour milk
For the streusel:
  • ½ cup packed brown sugar
  • ⅓ cup rolled oats
  • ¼ cup flour
  • ½ teaspoon pumpkin pie spice
  • ¼ cup butter
For the drizzle:
  • 1¼ cups powdered sugar
  • 1 to 2 tablespoons cool, strong coffee
Method
  1. Preheat oven to 350. Grease a 9x13 baking pan and set aside.
  2. In a small bowl, stir together 2 eggs and the instant coffee. In a medium blow, beat cream cheese on medium speed with an electric mixture until fluffy. Beat in the ⅔ cup sugar, 2 tablespoons flour, and the vanilla until smooth. Beat in the egg/coffee mixture and set aside.
  3. In a medium bowl, stir together 3 cups flour, baking powder, pumpkin pie spice, baking soda and salt. Set aside.
  4. In a large bowl, beat butter on medium speed for about 30 seconds. Add the 1½ cups sugar gradually, 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 the pumpkin mixture, beating well to combine. Spread half of the batter into prepared pan. Spoon half of the cream cheese mixture on toop. Repeat. With a knife, swirl batter to marble. Sprinkle with struesel.
  5. Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
For the Streusel:
  1. Combine all dry ingredients; cut in butter with a pastry blender until crumbly.
For the Drizzle:
  1. In a small bowl, stir together powdered sugar and coffee to make a drizzling consistency.
Notes
from Better Homes and Gardens Fall Baking Special Issue, 2012

Have a great Tuesday!

 

17 Comments

  1. sally @ sallys baking addiction

    It’s been hard to get into the fall spirit here because the weather has been SO humid and uncomfortable. Nothing I associate with the fall. While I am a summer girl at heart, I am embracing the fall this year because I have SO much to bake with my pumpkin. I love your coffee cake Ashley! It sounds and looks incredible. The cream cheese addition has me curious… this must be SO luscious and creamy. 🙂
    sally @ sallys baking addiction recently posted..pumpkin chocolate chip oatmeal bars.My Profile

    Reply
  2. Shirley

    Wow, this looks fantastic. Come on fall.

    Reply
  3. Hayley @ The Domestic Rebel

    I am a coffee cake freak! I love the stuff 🙂 and this pumpkin version… giiiiirl, you know what’s good! I am SO sick of our states not getting the memo that HELLO, it’s FALL NOW and we need to break out our cozy sweaters and scarves. Therefore, I fully endorse our plan to bring pumpkin in the game and forcefully make it fall.
    Hayley @ The Domestic Rebel recently posted..Golden Oreo Peanut Butter Moon PiesMy Profile

    Reply
  4. Jocelyn @BruCrew Life

    My thoughts exactly…hot humid here and I am running the air and baking pumpkin goodies just because I can:-) I love that you recreated the Starbucks drink in a coffee cake…all I can say is yum and can I come over for a piece:-)
    Jocelyn @BruCrew Life recently posted..Trick or Treat TuesdayMy Profile

    Reply
  5. Rhianna

    Either you read my mind in what I was wishing for today. Only, hot coffee doesn’t sound appealing since it’s nearly 100 degrees today. However, this I could totally dig. I’m going to have to make it as soon as the weather cools down. Thanks for the inspiration to bake when it cools down. 🙂

    Reply
  6. Jenn

    I so wish I could get into the fall mood. It’s over 100 here too (we are in Riverside County CA–it was 117 a couple wks ago!!!). I just hope it cools off soon so I can make this cake. 🙂

    Reply
  7. Miz Helen

    Hi Ashley,
    Surprise, I have you Blog for SRC this month. I really enjoyed looking for recipes on your great blog and this is an awesome recipe that we really enjoyed! Hope you have a great week!
    Miz Helen
    Miz Helen recently posted..Pumpkin Latte Coffee CakeMy Profile

    Reply
  8. Estelle

    4) The 7th Guest – Philips Interactive Media (1993).
    The same daily routine and task tends to tire you brain out and may even
    result in stagnancy of your brain. The fake is someone
    who uses excuses to prevent being forced to make a commitment.
    Estelle recently posted..EstelleMy Profile

    Reply

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