Name: Pumpkin Spice Latte Coffee Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour - 1 cup; Firmly packed dark brown sugar - 1 cup; Instant espresso powder - 2 tablespoons; Unsweetened cocoa powder - 1 tablespoon; Pumpkin pie spice - 1 teaspoon; Vanilla extract - 1 teaspoon; Salt - 1 pinch; Unsalted butter, cut into cubes - ½ cup; All-purpose flour - 2 ¼ cups; Instant espresso powder - 1 tablespoon; Pumpkin pie spice - 2 teaspoons; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Unsalted butter, softened - ½ cup; White sugar - 1 ¼ cups; Eggs, at room temperature - 3 large; Pumpkin Puree - 1 cup; Vanilla extract - 1 tablespoon; Strongly brewed coffee, cooled to room temperature - ½ cup; Heavy whipping cream, at room temperature - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Spice Latte Coffee Cake

1. All-purpose flour - 1 cup

2. Firmly packed dark brown sugar - 1 cup

3. Instant espresso powder - 2 tablespoons

4. Unsweetened cocoa powder - 1 tablespoon

5. Pumpkin pie spice - 1 teaspoon

6. Vanilla extract - 1 teaspoon

7. Salt - 1 pinch

8. Unsalted butter, cut into cubes - ½ cup

9. All-purpose flour - 2 ¼ cups

10. Instant espresso powder - 1 tablespoon

11. Pumpkin pie spice - 2 teaspoons

12. Baking powder - 1 teaspoon

13. Baking soda - 1 teaspoon

14. Salt - ½ teaspoon

15. Unsalted butter, softened - ½ cup

16. White sugar - 1 ¼ cups

17. Eggs, at room temperature - 3 large

18. Pumpkin Puree - 1 cup

19. Vanilla extract - 1 tablespoon

20. Strongly brewed coffee, cooled to room temperature - ½ cup

21. Heavy whipping cream, at room temperature - ½ cup

How to cook deliciously - Pumpkin Spice Latte Coffee Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

2. Stage

Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.

3. Stage

Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.

4. Stage

Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.

5. Stage

Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.

6. Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.