Pumpkin Latte Coffee Cake

I have to admit this Summer lovin’ girl has finally fallen head over heals for Fall. It all started almost a month ago when I first took a quick glance at the Better Homes and Gardens Fall Baking 2011 magazine while at the checkout stand at my local grocery store. Although I didn’t pick up a copy right away, two or three visits later I just couldn’t resist and decided I just had to bring one home with me.

Once at home I reviewed each recipe carefully and set the magazine aside deciding I just wasn’t ready to face the fact that Summer was almost over.

This weekend that all changed when I pulled the magazine back out and carefully flipped through it’s pages for the nth time. Because of this magazine I’ve switched out all of my Bath & Body Works wallflowers from Twilight Woods to Pumpkin Patch, I proceeded to whip up a pumpkin cocktail (which I will be sharing with you this Friday), and finally raised the white flag to Fall when I began making this rich and intentionally dense Pumpkin coffee cake which is perfectly balanced with a very deliberate drizzle of coffee glaze.

I give up… “Fall”… you win!

Pumpkin Latte Coffee Cake

 

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Adapted from Better Homes and Gardens Fall Baking 2011

Ingredients

• Pumpkin Latte Cream Cheese Swirl
• 2 large eggs
• 2 teaspoons instant espresso coffee power
• 1 8 ounce package cream cheese, softened
• ⅔ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice
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• Pumpkin Coffee Cake
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• ⅔ cup canned pumpkin
• 1 cup heavy cream
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• Coffee Drizzle
• 1 cup confectioners sugar
• ½ teaspoon instant espresso coffee poweder
• 1-2 tablespoons brewed coffee

Instructions

1. Preheat oven to 350 degrees F. Line a 9×9 baking pan with parchment paper and spry with non-stick cooking spray.
2. Prepare pumpkin latte cream cheese swirl. In a medium bowl beat cream cheese with an electric mixer for about 1 minute until fluffy. Add eggs, espresso powder, sugar, flour, vanilla extract, and pumpkin pie spice. Mix on low until smooth.
3. Prepare Pumpkin Coffee Cake. Whisk flour, baking powder, pumpkin pie spice, and baking soda in a medium bowl. Set aside.
4. In a small bowl stir heavy cream and pureed pumpkin until dissolved. Set aside.
5. In the bowl of a stand mixer cream butter on medium speed until fluffy, about 1-2 minutes. Slowly drizzle in sugar and continue mixing. Add eggs one at a time and mix on low speed until incorporated.
6. Alternate the addition of the remaining dry and wet ingredients into the butter mixture.
7. Cover the bottom of the pan with a 2-3 inch thick layer of cake batter. Pour cream cheese mixture over the top and with a spoon swirl into the cake batter. Top with remaining cake batter and bake for 45-50 minutes or until a toothpick comes out clean. Prepare drizzle while cake cools.
8. In a small bowl whisk together confectioners sugar, instant espresso powder and 1 tablespoon brewed coffee. Use additional brewed coffee to thin drizzle if too thick.

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Tagged as: Breakfast, coffee cake, confectioners' sugar, cream cheese, eggs, espresso, Fall, flour, glaze, granulated sugar, Halloween, Pumpkin, pumpkin pie spice, sour cream, unsalted butter, vanilla extract