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
  • 2/3 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 3 cups 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
  • For the streusel:
  • 1/2 cup packed brown sugar
  • 1/3 cup rolled oats
  • 1/4 cup flour
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup butter
  • For the drizzle:
  • 1 1/4 cups powdered sugar
  • 1 to 2 tablespoons cool, strong coffee

Instructions

  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 2/3 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 1 1/2 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.
  6. For the Streusel:
  7. Combine all dry ingredients; cut in butter with a pastry blender until crumbly.
  8. For the Drizzle:
  9. In a small bowl, stir together powdered sugar and coffee to make a drizzling consistency.

from Better Homes and Gardens Fall Baking Special Issue, 2012

http://kitchenmeetsgirl.com/pumpkin-latte-coffee-cake/

Have a great Tuesday!

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Comments

  1. 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

  2. Oooh this looks fantastic. I hear ya on the pumpkin and fall! YUM.
    Aimee @ ShugarySweets recently posted..Dark Chocolate Mint Crinkle CookiesMy Profile

  3. Yessss! So ready for fall…you could have gotten a Pumpkin Spice Frappucino and had that fabulous flavor in a cool drink ;) I need a piece of this for breakfast right now!!
    Becca @ Crumbs and Chaos recently posted..Sweet ‘n Salty Caramel Mousse CupsMy Profile

  4. Wow, this looks fantastic. Come on fall.

  5. I would love a piece of this with a pumpkin spice latte! Maybe it would bring on some cooler weather!
    Jessica@AKitchenAddiction recently posted..Pumpkin Pie Frozen YogurtMy Profile

  6. 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

  7. 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

  8. Uh, yum! this looks + sounds just amazing. I love pumpkin in the fall, too!
    amy @ fearless homemaker recently posted..soft + chewy chocolate cookiesMy Profile

  9. 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. :)

  10. Loooooooove pumpkin coffee cake. I like your attitude – maybe Mother Nature will listen if we post fall recipes!
    Dorothy @ Crazy for Crust recently posted..Crazy Sweet TuesdayMy Profile

  11. My pumpkin pinterest board is getting huge and its only the first weekend in September! Adding this too! I love pumpkin lattes (and coffee cake).
    jenna@Littlekitchenbigflavors recently posted..CSA Chronicles – Tomato & Green Bean Salad with White Balsamic DressingMy Profile

  12. I’m right there with you with the fall recipes and I love anything pumpkin. Adding to my Pinterest Pumpkin Board!
    Christin@Fortmillscliving recently posted..Recipe: Chili Con QuesoMy Profile

  13. Oh yum! I love that you snuck cream cheese in there too! This has git to taste awesome! Great pictures too :)
    Back For Seconds recently posted..Back For Seconds Social *Link Party* and {Features}My Profile

  14. I think I could eat this entire cake while it was warm :) No matter the weather, when it’s September, it’s pumpkin season in my house!
    Baking Serendipity recently posted..Snickerdoodle Cups with Caramel KissesMy Profile

  15. 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. :)

  16. 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

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Trackbacks

  1. [...] the Tall Boy has gotten my oven back in working order, I’ve managed to make pumpkin latte coffee cake, pumpkin creamer, and I’ve been dreaming about my pumpkin pie hot chocolate.  Even worse, I [...]

  2. […] equals the start of all things pumpkin at my house.   I love pumpkin pie cinnamon buns, pumpkin latte coffee cake, pumpkin creamer, and pumpkin pie hot chocolate.  I’m obsessed, what can I […]

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