Pumpkin Latte Coffee Cake | A moist cake with pumpkin and a delicious coffee drizzle. The next time you’re craving a cup of coffee, think outside the cup. And bake this innovative coffee cake making coffee the star.
How many times has this happened to you? You prepare a delicious dessert only to find that it has stuck to the bottom! YIKES! Now what? Do what I do…I ALWAYS USE PAM. It makes my holiday baking so much easier. The Holiday season is stressful enough and wondering if your dessert will stick is the last thing you want to worry about. I highly recommend you always have a can of the original PAM on hand. PAM Cooking Spray leaves *99% less residue than margarine or bargain-brand cooking sprays too. (* vs. leading cooking sprays (except olive oil), after spraying on glass bake ware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times).
Just look how easy it is to take a piece of cake out of the pan and that’s from the center of two other pieces!
Pumpkin Latte Coffee Cake
For the Coffee Cake
- PAM Cooking Spray
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 5 eggs
- 2 teaspoons espresso instant powder
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon salt
- 2/3 cup canned pumpkin
- 1 cup buttermilk
For the Streusel
- 1/2 cup brown sugar, packed
- 1/3 cup old fashioned oats
- 1/4 cup all-purpose flour
- 1/2 teaspoon Pumpkin Pie Spice
- 1/4 cup cold butter
For the Coffee Drizzle
- 1 1/2 cups confectioners' sugar
- 2 tablespoons strong coffee
For the Coffee Cake:
- Preheat oven to 350 degrees.
- Spray a 9x13-inch baking dish with PAM Cooking Spray.
- In a large mixing bowl cream together the cream cheese and butter until fluffy.
- In a small bowl whisk together the eggs, espresso powder and vanilla; set aside.
- Add sugar to butter mixture; mix until combined.
- Pour egg mixture into butter-sugar mixture; mix until completely combined.
- In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin spice and salt.
- In a small bowl stir to combine the pumpkin and buttermilk.
- Alternately add flour and buttermilk mixtures to egg mixture; mixing until just combined.
- Evenly sprinkle the streusel over the top of the coffee cake.
- Bake 45 to 48 minutes or until a wooden pick inserted into the center comes out clean.
- Cool completely in a wire rack.
- Spoon on the Coffee Drizzle.
For the Streusel:
- In a small bowl combine the brown sugar, oats, flour and pumpkin pie spice.
- Using a pastry blender cut in the butter.
- Sprinkle over coffee cake batter.
For the Coffee Drizzle:
- In a small bowl combine the confectioners' sugar and brewed coffee.
- Stir until the drizzle is creamy.
- Use a spoon and drizzle over the top of cooled cake.
MORE HOLIDAY RECIPES WITH PAM
PAM Cooking Spray sponsored this blog post. The opinions and text are all mine.