Ingredients for Pumpkin Latte Coffee Cake
- Eggs
- Instant Espresso Coffee Powder
- 8 ounces (225g) cream cheese
- Sugar
- All Purpose Flour
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks, 225g) unsalted butter
- Canned Pumpkin
- 1 cup buttermilk (or 1 tbsp lemon juice + enough milk to make 1 cup sour milk)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Latte Coffee Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Latte Coffee Cake
- Make the cinnamon streusel (recipe #487340) and coffee drizzle (1/2 of recipe #487342) ahead of time and set aside.
- Preheat oven to 350°F (175°C).
- Grease a 13x9x2-inch baking pan.
- In a small bowl, whisk together 2 large eggs and 1 teaspoon espresso powder.
- Set aside.
- In a medium bowl, beat 8 ounces (225g) cream cheese with an electric mixer on medium speed until fluffy.
- Beat in 2/3 cup (130g) granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract until smooth.
- Beat in the egg-espresso mixture until well combined.
- Set aside.
- In a medium bowl, whisk together 3 cups (375g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Set aside.
- In a large bowl, cream together 1 cup (2 sticks, 225g) unsalted butter with an electric mixer on medium speed for 30 seconds.
- Gradually add 1 1/2 cups (300g) granulated sugar, beating until light and fluffy.
- Add 3 large eggs one at a time, beating well after each addition.
- Beat in 1 (15 ounce) can pumpkin puree.
- Alternately add the dry ingredients and 1 cup buttermilk (or 1 tbsp lemon juice + milk to make 1 cup sour milk), beginning and ending with the dry ingredients, beating until just combined. Do not overmix.
- Spread half of the batter into the prepared pan.
- Spoon half of the cream cheese mixture by small spoonfuls over the batter.
- Add the remaining batter in spoonfuls.
- Carefully spread over the cream cheese mixture.
- Top with spoonfuls of the remaining cream cheese mixture.
- Use a knife to gently swirl the batter to create a marble effect.
- Sprinkle generously with the prepared streusel topping.
- Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 45 minutes.
- Spoon the coffee drizzle over the coffee cake in a lacy pattern.
- Cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
156g
Fat
69g
Carbs
21g
