Lady Behind The Curtain - Pumpkin Latte Coffee Cake

Now you don’t have to wait for Starbucks to have their Pumpkin Latte on the menu.  You can make it anytime of the year.  This cake is so moist and full of the Flavors of Fall.  Pour yourself a cup of coffee (or tea) and relax with this yummy treat. Topped with a coffee drizzle.  Make sure you put this on your menu for your next brunch!

Pumpkin Latte Coffee Cake Recipe


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

1-1/2 cups sugar

2/3 cup canned pumpkin (use the leftover for PUMPKIN DIP)

1 cup buttermilk

1 recipe Streusel (below)

1 recipe Coffee Drizzle (below)


Preheat oven to 350 degrees.  Grease a 13x9x2-inch baking pan; set aside.  In a small bowl stir together two of thee eggs and the espresso powder; set aside.  In a medium bowl beat cream cheese with an electric mixer until fluffy.  Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth.  Beat in the egg-espresso mixture; set aside.

Stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt.  Set aside.

Beat butter until fluffy.  Add the sugar 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 pumpkin mixture.  beating after each addition until combined.  Spread half of the batter in prepared baking pan.  Spoon half of the cream cheese mixture by small spoonfuls on top of the batter.  Add remaining batter in spoonfuls; carefully spread over the cream cheese mixture.  Top with spoonfuls of remaining cream cheese mixture.  With a knife, swirl batter to marble.  Sprinkle with Streusel (recipe below).

Bake in preheated oven 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.  Spoon Coffee Drizzle (recipe below) over coffee cake in a lacy pattern.  Cool completely on wire rack.  Makes 12 servings.

Streusel Recipe


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


Combine brown sugar, oats, flour and pumpkin pie spice.  Using a pastry blender, cut in the butter until crumbly.

Coffee Drizzle Recipe


1-1/4 cups powdered sugar

1 teaspoon light corn syrup

2 tablespoons strong brewed coffee


Stir together the powdered sugar, corn syrup and coffee until well combined.  Add more coffee or water to make drizzling consistency.  This recipe is from the Better Homes and Gardens Fall Baking 2011 magazine.

Lady Behind The Curtain - Pumpkin Latte Coffee Cake

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Pumpkin Latte Coffee Cake — 15 Comments

  1. Hey!

    I love this recipe! So unique! I wanted to invite you to submit it to a contest over at Createliveblog, where any pumpkin related recipes will be considered to be part of seasonal Pumpkin Cookbook! I am seeing a lot of pumpkin recipes floating around but yours has a nice twist that I think readers would enjoy 🙂

    You can find the link up to submit your recipe here! it only takes a second but would be awesome to end up with your own page (and blog URL!) in a cookbook!


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