Pumpkin Spice Latte Coffee Cake

You can never have too many side dish recipes, so give Pumpkin Spice Latte Coffee Cake a try. For 88 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 531 calories, 8g of protein, and 25g of fat. This recipe serves 8. 760 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of dark brown sugar, strong coffee, pumpkin pie spice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Nutmeg Nanny. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 36%, this dish is not so outstanding. If you like this recipe, take a look at these similar recipes: Pumpkin Spice Latte Poke Cake, Pumpkin Spice Latte Mug Cake, and Pumpkin Spice Latte Mug Cake.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees and spray a 8x8 dish with non-stick spray, set aside. For cream cheese mixture:Add all ingredients to a small mixing bowl and beat together until smooth, set aside. For streusel: Mix together brown sugar, sugar and pumpkin pie spice. Pour in melted butter and flour. Mix together until crumbly and fully combined. Set aside until ready to use. For cake:In a medium sized mixing bowl whisk together flour, baking powder, pumpkin pie spice, baking soda and kosher salt, set aside. In the bowl of an electric mixer add butter and beat until fluffy. Add in dark brown sugar and mix until blended. Add eggs, mixing thoroughly between each addition. Mix in pumpkin puree. Alternately add flour and buttermilk to the mixer batter. Mix together until fully combined. In your prepared pan add half the cake batter and top with little spoonfuls of half the cream cheese mixture. Continue one more time and then swirl the batter to combine the cake and cream cheese mixture. Top with streusel and bake for 45 minutes until the center of the cake is set and a toothpick comes out clean when tested in the center. Let the cake cool and drizzle with glaze. For glaze:Mix together until combined. If the glaze is too thin add more powdered sugar, if it's too thick add more coffee.

 

Step by step:

Add all ingredients to a small mixing bowl and beat together until smooth, set aside. For streusel

1. Mix together brown sugar, sugar and pumpkin pie spice.

2. Pour in melted butter and flour.

3. Mix together until crumbly and fully combined. Set aside until ready to use. For cake:In a medium sized mixing bowl whisk together flour, baking powder, pumpkin pie spice, baking soda and kosher salt, set aside. In the bowl of an electric mixer add butter and beat until fluffy.

4. Add in dark brown sugar and mix until blended.

5. Add eggs, mixing thoroughly between each addition.

6. Mix in pumpkin puree. Alternately add flour and buttermilk to the mixer batter.

7. Mix together until fully combined. In your prepared pan add half the cake batter and top with little spoonfuls of half the cream cheese mixture. Continue one more time and then swirl the batter to combine the cake and cream cheese mixture. Top with streusel and bake for 45 minutes until the center of the cake is set and a toothpick comes out clean when tested in the center.

Preheat oven to 350 degrees and spray a 8x8 dish with non-stick spray, set aside. For cream cheese mixture

Let the cake cool and drizzle with glaze. For glaze

1. Mix together until combined. If the glaze is too thin add more powdered sugar, if it's too thick add more coffee.

Nutrition Information:

covered percent of daily need