Pumpkin Latte Cake

pumpkin cakeI know just what you're thinking.

Pumpkin Latte Cake is like the unicorn: It's rumored to exist, but it sounds too wonderful and magical to actually be real. Relax. When it comes to delicious fall staples like pumpkin spice lattes, I never, ever tease. Not only is this recipe very real, it's very scrumptious. Moist cake, crumbly streusel topping, and coffee drizzle make this one worthy of becoming an annual tradition. Trust me: There's no more perfect way in existence to get your sugar and caffeine buzz.

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Pumpkin Latte Cake from Better Homes and Gardens

Ingredients

For cake

  • 5 eggs
  • 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
  • 1/2 cups sugar
  • 2/3 cup canned pumpkin
  • 1 cup buttermilk

For coffee streusel

  • 1/2 cup packed brown sugar
  • 1/3 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup cold butter

For coffee drizzle

  • 1 1/4 cups powdered sugar
  • 1 teaspoon light-color corn syrup
  • 1-2 tablespoons cooled espresso or strong-brewed coffee

Instructions

Preheat oven to 350°F. Grease a 13x9x2-inch baking pan; set aside.

1. In a small bowl stir together two of the eggs and the espresso powder; set aside.

2. 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.

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

4. 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.

5. Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined.

6. Spread half of the batter into greased 13x9x2-inch 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.

7. Make Coffee Steusel: In a medium bowl combine brown sugar, rolled oats, flour, and pumpkin pie spice. Using a pastry blender, cut in cold butter until crumbly.

8. Sprinkle Coffee Streusel over top of cake.

7. Bake in preheated oven at 350 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.

8. When ready to serve, make Coffee Drizzle: In a small bowl stir together powdered sugar and light-color corn syrup. Stir in enough cooled espresso or strong-brewed coffee to make drizzling consistency.

9. Drizzle over cake.

 

Image via TheDeliciousLife/Flickr

  • eggs
  • 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
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