Pumpkin Latte Coffee Cake

Happy Fall 

If it says Latte I will want to try it, and this recipe is a wonderful combination of Pumpkin and Latte made into a very flavorful Coffee Cake just perfect for the season.  Warm rich and delicious, would you like to join me for a slice of Pumpkin Latte Coffee Cake?

 Pumpkin Latte Coffee Cake

Pumpkin Latte Coffee Cake

Miz Helen's Kitchen

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 1/2 cups powdered sugar

1 to 2 tablespoons strong coffee, cooled

 Instructions

Preheat oven to 350 degrees.  Grease a 9X13 baking pan and set aside.

In a small bowl, stir together 2 eggs and the instant coffee and set aside.  

In a medium bowl, beat cream cheese on medium speed with an electric mixer until mixture is  fluffy.
Add in the 2/3 cup sugar, 2 tablespoons flour, and the vanilla and beat until smooth. 

Beat in the egg/coffee mixture and set aside.

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

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 top. Repeat.  

With a knife, swirl batter to marble. 

Sprinkle with strussel.

Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.

Pour the Drizzle over the room temperature cake

Serve Warm

For The Streusel

Combine all dry ingredients; cut in butter with a pastry blender until crumbly

For The Drizzle

In a small bowl, stir together powdered sugar and coffee to make a drizzling consistency.

Adapted from Kitchen Meets Girl for The SRC

Adapted from Better Homes and Gardens Fall Baking Special Issue, 2012

Swirl The Mixture

Bake, Drizzle, and Ready To Serve

 This Slice Is For You

Enjoy!

Thank you so much for stopping by today to enjoy this great Pumpkin Latte Coffee Cake with me.    Your visits are always important to me so come back to see me real soon!

Peace and Joy

Miz Helen