Indulge in a Delicious Pumpkin Latte Coffee Cake
With the arrival of fall, there is no better way to enjoy the season’s flavors than indulging in a pumpkin latte coffee cake. This dessert recipe is the perfect blend of pumpkin pie spice and coffee flavors, creating an unmistakable aroma that will make your mouth water. Not only that, but this easy fall recipe can also be made using simple ingredients that can be found in your pantry.
As a barista, I understand how much you love your pumpkin spice latte coffee at our café. That’s why I created this pumpkin latte coffee cake as a twist to elevate your favorite drink into a scrumptious dessert experience. Imagine biting into a moist and tender cake filled with pumpkin puree, warm spices, and the taste of cream cheese frosting. With every bite, you’ll notice a delightful crumb topping that pairs perfectly with a cup of freshly brewed coffee.
Whether you want to switch up your dessert game or impress your friends and family at gatherings, this is the perfect recipe to try. So let’s delve into how you can make this irresistible pumpkin latte coffee cake recipe from scratch!
Why You’ll Love This Recipe
Are you looking for a delicious and easy fall recipe? Look no further than this Pumpkin Latte Coffee Cake Recipe! Not only is it a perfect dessert for chilly autumn mornings, but it also features the irresistible flavors of pumpkin spice latte.
Imagine savoring the fragrant aroma of warm spices, pumpkin puree, and espresso coffee powder coming from your oven; as you prepare yourself for the ultimate indulgence. This coffee cake is ideal for those who want to create an impressive dish, yet don’t have time for complicated recipes. It’s easy, satisfying, and perfect for sharing with family and friends or grabbing on the go.
This mouth-watering creation will undoubtedly satisfy your fall cravings with every bite. The cake has a moist pumpkin crumble base topped with irresistible streusel topping. Adding cream cheese to the batter gives it just the right amount of tanginess that complements the sweetness of the cake flawlessly.
If you are a pumpkin pie lover, you will love this recipe as it tastes like pumpkin pie but in cake form. Every bite will transport you to that familiar taste of grandma’s homemade pie but with added coffee flavor that will wake up your senses in the best possible way.
So what are you waiting for? This Pumpkin Latte Coffee Cake Recipe is unbeatable. It’s easy to make, and with its irresistible flavors, you’ll love it even more!
Ingredient List
Before we start with the recipe, here’s a list of ingredients you’ll need to have on hand:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 tablespoons instant espresso coffee powder (substitute with instant coffee granules)
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup unsalted butter, melted and cooled
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
This pumpkin latte coffee cake is packed with a combination of warm spices and bold flavors that will give you an easy and delicious fall recipe. All these ingredients can be easily found in your local supermarket, so no worries!
The Recipe How-To
First, preheat the oven to 350 degrees. In a medium bowl, mix together 2 cups of all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, and 1 tablespoon pumpkin pie spice.
In a large bowl, cream together 1 cup of unsalted butter and 1½ cups of granulated sugar. Add 4 large eggs one at a time and mix well until the mixture becomes fluffy.
Next, beat in 1 15-ounce can of pumpkin puree and 2 tablespoons of instant espresso coffee powder (or instant coffee granules) until thoroughly combined.
Fold in the dry ingredients to the wet mixture alternatively with 1 cup buttermilk and add 1 tablespoon vanilla extract. Mix until well combined.
Preparing the Crumb Topping
In a small bowl, combine together the crumb topping ingredients: ½ cup all-purpose flour, ¼ cup white sugar and ¼ cup brown sugar, 1 teaspoon pumpkin pie spice, and a pinch of salt. Cut in ½ cup cold unsalted butter diced into cubes until the mixture becomes crumbly.
Assembling the Cake
In a greased 9×13 baking pan, spread half of the prepared cake batter evenly on the bottom surface.
Sprinkle half of the crumb topping mixture over the layer of cake batter. Then pour in the rest of the cake batter over it.
Top off with a generous sprinkle of the remaining crumb topping mixture over the second layer cake batter.
Baking and Serving
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Once finished baking, allow it to cool for about ten minutes before slicing and serving.
This pumpkin latte coffee cake is best paired with a hot pumpkin spice latte or a cup of black coffee to accentuate the flavors of the cake.
Substitutions and Variations
As a barista, I have created many coffee recipes and I know how fun it is to play around with ingredients. In this section, I’ll give you some ideas for substitutions and variations that you can make to the pumpkin latte coffee cake recipe.
1. Gluten-free option – If you want to make this coffee cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. You may need to adjust the amount of flour used, so keep an eye on the consistency of the batter.
2. Buttermilk substitute – If you don’t have buttermilk on hand, you can substitute it with regular milk or any non-dairy milk. Just add a teaspoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes until it thickens slightly.
3. Vegan option – To make this recipe vegan-friendly, swap the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and replace the butter with coconut oil or vegan butter. Also, use non-dairy milk instead of buttermilk.
4. Streusel variations – This pumpkin latte coffee cake recipe features a classic streusel topping made with brown sugar and cinnamon. However, you can mix things up by adding nuts like chopped pecans or walnuts to the streusel mixture.
5. Pumpkin variations – For a stronger pumpkin flavor, try adding more pumpkin puree or using pumpkin pie filling instead of canned pumpkin puree.
6. Espresso powder alternative – Instant coffee granules can be used as a substitute in case espresso powder is not available.
I encourage you to get creative with these substitutions and variations and find the right combination that works for you!
Serving and Pairing
The aroma of the pumpkin latte coffee cake, fresh out of the oven is irresistible. Once you slice a piece, the moist texture and perfection in every bite will leave you longing for more. This fall recipe is perfect as a dessert after a hearty meal or with a cup of coffee or tea as an energizing snack break.
For serving, I suggest topping it with additional streusel crumbs, dusting it with pumpkin pie spice and sliced almonds to give it an extra crunch. Reheat it for about 10-15 seconds in the microwave for that fresh-out-of-the-oven warmth, but make sure not to overheat it!
Pair this cake with a cup of black or spiced chai tea for that extra boost. If coffee is your preferred drink, then try a cup of strong brewed pumpkin spice coffee or cafe latte. These beverages will brilliantly bring out the flavors of this pumpkin latte coffee cake.
This crumble cake also makes for a delightful breakfast treat paired with a glass of cold milk or Greek yogurt. It is an easy fall recipe that is perfect for hosting family or friends during Thanksgiving or just having a cozy afternoon treat by yourself.
The best part about this pumpkin latte coffee cake is its versatility. You can easily play around with different toppings such as caramel drizzle, whipped cream, or even maple frosting to suit your taste buds.
Make-Ahead, Storing and Reheating
Once you’ve made this delectable pumpkin latte coffee cake, you might find yourself wanting more, or perhaps you are looking to make it ahead for special occasions. Fortunately, this coffee cake is versatile when it comes to storing and reheating.
If you’re making this cake ahead of time, the best way to store it is in an airtight container at room temperature for up to 2 days. Alternatively, you can also store it in the fridge for up to 4 days. Make sure to cool the cake completely before storing it; otherwise, excess moisture will accumulate in the container.
Reheating the cake depends on your preference. You can reheat it in the microwave for about 15 seconds per slice, or in the oven on low heat (about 200°F) for about 5-10 minutes if you want a crispier texture. Be extra careful not to char sections of the crumb topping when using the oven.
If you have leftover pumpkin latte coffee cake after reheating and serving, there’s another way to use them up. Turn them into rich bread pudding by cubing them and combining them with eggs and milk before baking them again. It’s a decadent dessert that screams easy fall coziness!
Overall, as long as you store it properly and reheat it with care, this pumpkin latte coffee cake is a delicious treat that can last beyond its intended serving time.
Tips for Perfect Results
To ensure your pumpkin latte coffee cake bake turns into an autumnal masterpiece, it is important to keep in mind a few tips. Firstly, be sure to use freshly brewed coffee instead of instant coffee powder for an added depth of flavor. Secondly, when mixing the wet and dry ingredients, do not overmix as this can result in your cake becoming dense and tough.
Moreover, to make this recipe even more special, I suggest using real butter instead of margarine. This will give your cake a rich buttery flavor that simply cannot be matched by anything else. If you are looking for a healthier option, opt for reduced-fat cream cheese instead of traditional cream cheese.
Another essential tip is to sift your flour before adding it to your recipe. This will ensure that there are no clumps or bumps in your batter, which can result in an unevenly baked cake. Additionally, make sure your oven is fully preheated before placing the cake inside to bake.
Lastly, if you want to elevate the flavors even further, consider adding some chopped nuts such as pecans or walnuts to the crumb topping. Not only will this add a nice texture contrast but the nutty flavors complement the warm spices beautifully.
By following these simple tips and tricks, you are sure to end up with a moist and flavorful pumpkin latte coffee cake that’s perfect for any fall occasion.
Bottom Line
In conclusion, this pumpkin latte coffee cake recipe is an absolute must-try for any coffee and pumpkin spice lover out there. Its moist and soft texture combined with the perfect balance of sweetness and richness make it an unforgettable dessert. The delicious flavor of pumpkin pie and latte coffee is infused in every bite, making it an excellent fall recipe for any occasion.
Be sure to follow the recipe instructions carefully and incorporate any substitutions or variations that suit your taste. Store it correctly, reheat it whenever desired, and pair it with a good cup of coffee!
So, if you are looking for a comforting and easy fall dessert recipe that will impress your guests, you just found it! Make sure to try this pumpkin latte coffee cake recipe soon; I guarantee that once you do, you’ll be making this recipe again and again!
Pumpkin Latte Coffee Cake Recipe
Ingredients
- 5 eggs
- 2 teaspoons instant espresso coffee powder or 2 teaspoons instant coffee granules
- 18 ounces 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
- 1 cup buttermilk (or sour milk)
Instructions
- Make the Streusel and Coffee Drizzle ahead, set aside.
- Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together two of the eggs and the espresso powder; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.
- In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
- In a large bowl beat butter with an electric mixer on medium speed for 30 seconds; gradually add the 1-1/2 cups 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 the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Streusel.
- 4. 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 over coffee cake in a lacy pattern. Cool completely on wire rack.
- MAKE AHEAD:
- Prepare as directed. Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake. Wrap in foil; overwrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. To serve, top with Coffee Drizzle.
- TIP:
- To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
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