Wednesday, Sept 19, 2012

Pumpkin Latte Coffee Cake

Happy Wednesday!

The week is half-over.  Thank goodness.  I can’t wait for the weekend!  I’m pretty excited-it will be really busy but fun.  I am hoping to make some goodies for my friend’s bachelorette party, go out for a birthday dinner, work on some homework and of course-baking!

As I am sure you have already guessed by now, I am going nut-so with fall baking.  I have officially stocked my house with far too much pumpkin puree and compiled a long list of things I want to share with you this fall.  This recipe was a no brainer for me (pumpkin + coffee=perfect combination).  I found it to be an extremely moist cake with just a hint of coffee.  The only thing I wasn't a big fan of is the fact that I thought it was a little time consuming.  But sooo worth it. I thoroughly enjoyed eating this cake, especially for breakfast...I am lacking in self control these days, *haha*. The mornings here are cold now (-1 the other day..brrr!). But I can handle them if the sun is shiningJ or have coffee cake! *hehe* Have a wonderful week everyone! 

Pumpkin Latte Coffee Cake

Makes 12 servings

INGREDIENTS

For the 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 teaspoons vanilla

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon baking soda

½ teaspoon salt       

½ cup butter, softened

1½ cups sugar

2/3 cup canned pumpkin

1 cup buttermilk

For the streusel topping:

½ cup packed brown sugar

1/3 cup rolled oats

¼ cup all-purpose flour

½ teaspoon pumpkin pie spice

For the coffee drizzle:

1 ¼ cup powdered sugar

1 teaspoon light-colored corn syrup

2-3 tablespoons cooled espresso or strongly brewed coffee

DIRECTIONS

Preheat the oven to 350 degrees. Grease a 13X9 inch baking pan and set aside.

Using a small bowl, stir together 2 eggs and the espresso powder and 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 and set aside.

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

In a large bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 30 seconds, then gradually add the 1½ cup sugar and beat until light and fluffy. Add the remaining 3 eggs, one at a time, beating well after each addition. Beat in pumpkin. Alternate between flour mixture and buttermilk to the pumpkin mixture. Beat well after each addition. 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. With a knife, swirl batter to marble. Sprinkle with streusel mixture (see below).

Bake in preheated oven for 45-50 minutes or until a toothpick inserted near the centre comes out clean. Cool in pan on a wire rack for 45 minutes, then spoon the coffee drizzle over the cake.

For the streusel:

In a bowl combine ½ cup packed brown sugar, 1/3 cup rolled oats, ¼ cup all-purpose flour and ½ teaspoon pumpkin pie spice. Using a pastry blender cut in ¼ cup cold butter until crumbly, about the size of peas.

For the coffee drizzle:

In a small bowl, stir together 1 ¼ cup powdered sugar and 1 teaspoon light colored corn syrup. Stir in enough cooled espresso or strongly brewed coffee to make a drizzling consistency.

Source: slightly adapted from Better Homes & Gardens Fall Baking 2012