Pumpkin Latte Coffee Cake Recipes

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PUMPKIN SPICE LATTE COFFEE CAKE



Pumpkin Spice Latte Coffee Cake image

Try the beloved fall latte in cake form! The flavor of coffee and pumpkin spice is in every layer--from the crisp streusel topping, to the pumpkin cake itself, and then the surprise little bit of filling in the center. I highly recommend making this cake the day before you need it---the flavors get a chance to meld and are so incredible the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 21

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon unsweetened cocoa powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 pinch salt
½ cup unsalted butter, cut into cubes
2 ¼ cups all-purpose flour
1 tablespoon instant espresso powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups white sugar
3 large eggs, at room temperature
1 cup pumpkin puree
1 tablespoon vanilla extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup heavy cream, at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
  • Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
  • Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
  • Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 67.8 g, Cholesterol 100.8 mg, Fat 20.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 12.5 g, Sodium 334.6 mg, Sugar 39.7 g

PUMPKIN LATTE COFFEE CAKE



Pumpkin Latte Coffee Cake image

A yummy, from scratch, coffee cake that will be enjoyed year round. This sweet treat isn't just for Fall. You will also need 1 recipe of Streusel (recommended is Cinnamon Streusel #487340) and a coffee drizzle (recommended is 1/2 a recipe of #487342). The Food computer doesn't recognize either ingredient.

Provided by Annacia

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : Calories 516, Fat 24.8, SaturatedFat 13.9, Cholesterol 145.5, Sodium 499.1, Carbohydrate 65.2, Fiber 1.3, Sugar 39.1, Protein 9.4

PUMPKIN COFFEE CAKE



Pumpkin Coffee Cake image

I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.

Provided by Taste of Home

Time 1h

Yield 16-20 servings.

Number Of Ingredients 18

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1/2 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Steps:

  • In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

FAMOUS NO COFFEE PUMPKIN LATTE



Famous No Coffee Pumpkin Latte image

This is a warm and creamy rich pumpkin drink that taste like a Starbucks® pumpkin latte, but with NO caffeine. It is very kid-friendly or great at the midday office holiday party.

Provided by Michael Powers

Categories     Breakfast and Brunch     Drinks

Time 15m

Yield 4

Number Of Ingredients 5

1 cup pumpkin puree
1 quart milk
¼ cup white sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract

Steps:

  • Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.

Nutrition Facts : Calories 202 calories, Carbohydrate 29.7 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 248 mg, Sugar 26.4 g

PUMPKIN SPICE LATTE MUG CAKES



Pumpkin Spice Latte Mug Cakes image

Mmmm, pumpkin! Transform this fall coffee-house favorite into a cake that can be baked right in your microwave in just two minutes.

Provided by Annalise Sandberg

Categories     Dessert

Time 7m

Yield 2

Number Of Ingredients 10

2 tablespoons butter, melted and cooled
1 egg
3 tablespoons brewed espresso coffee or very strong coffee, room temperature
1 tablespoon canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/3 cup Original Bisquick™ mix
1/2 teaspoon pumpkin pie spice
Pinch of salt
Whipped cream, for serving
Ground cinnamon, for serving

Steps:

  • In small bowl, beat melted butter, egg, espresso and pumpkin with whisk. Add the sugar, Bisquick mix, pumpkin pie spice and salt. Mix until incorporated; batter may be lumpy.
  • Divide batter between 2 microwavable mugs. Microwave uncovered on High 2 minutes. Cool a few minutes before serving.
  • Top with whipped cream and a sprinkle of cinnamon.

Nutrition Facts : Calories 330, Carbohydrate 38 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 26 g, TransFat 0 g

PUMPKIN-SPICE-LATTE CAKE



Pumpkin-Spice-Latte Cake image

This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

1 stick unsalted butter, melted, plus more for pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
4 teaspoons instant espresso powder, plus more for dusting
1 1/2 teaspoons Pumpkin-Pie Spice
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup pure pumpkin puree
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2/3 cup whole milk, room temperature
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
  • Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
  • Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

CONTEST-WINNING PUMPKIN COFFEE CAKE



Contest-Winning Pumpkin Coffee Cake image

It's tough to resist a second piece of this delightful treat with its comforting flavor. It's a breeze to throw together because it calls for pound cake mix and canned pumpkin. -Sarah Steele Moulton, Alabama

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 11

1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 large eggs, room temperature
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
TOPPING:
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

Steps:

  • In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half the pumpkin mixture into a greased 9-in. square baking pan. , In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 385 calories, Fat 18g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 366mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.

PUMPKIN SPICE LATTE CAKE



Pumpkin Spice Latte Cake image

This festive fall cake is full of delicious pumpkin spice flavor. It's moist and delicious, yet sturdy enough to build up the layers extra high!

Provided by Milkmoon Kitchen

Categories     Dessert

Time 6h40m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 25

5 cups cake flour, sifted
1/2 cup whole powdered milk (optional)
2 1/2 teaspoons baking soda
2 teaspoons baking powder
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons fine salt
1 1/2 cups unsalted butter
6 large eggs, at room temperature
1 1/3 cups white sugar
1 1/3 cups light brown sugar, packed
2 1/2 cups canned pumpkin
1/2 cup cold brew coffee or 1/2 cup water
1 tablespoon vanilla
4 -5 teaspoons orange gel food coloring
1/4 cup cocoa powder, sifted
2 Cold Brew Coffee Buttercream for frosting
1 Milkmoon Meringue Buttercream for vanilla frosting
1/4 cup white chocolate or 1/4 cup white candy wafers
1/4 cup heavy cream
green fondant
white edible paint to decorate cake

Steps:

  • -Bake Your Cakes-.
  • Preheat your oven to 350. Prep two 5" round 3" deep, two 6" round 3" deep, and two 7" round 3" deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each.
  • Combine your dry ingredients (excluding the cocoa powder) in a medium mixing bowl and set aside. You can replace the spices listed with an equal amount of commercial pumpkin spice, or your own signature mix if you're fancy like that.
  • In a small bowl, combine the pumpkin, vanilla, and cold brew, whisking to combine. Set aside.
  • Place your room temp butter, eggs, and both kinds of sugar in the bowl of your stand mixer. Using the paddle attachment, cream on medium until lightened in color, fluffy, and totally smooth, about 3-5 minutes. If it looks like the mixture has broken (the fat and liquid ingredients are separated), keep creaming until it all comes together. Scrape your bowl with a spatula to make sure nothing's sticking to the sides.
  • Add your pumpkin mixture and continue to beat until combined.
  • Shifting the mixer to low speed, incorporate your dry mixture in two additions making sure to beat just until combined after each. Scrape your bowl and mix for just another few seconds to make sure the batter is homogeneous.
  • -Create Your Marble Batter-.
  • Take 4 cups of batter and set in a medium bowl. Mix in the 3 teaspoons orange gel coloring (I used CK Orange) until the batter is a solid color. Pour enough of this batter into each of your two 3" deep, 5" round pans that it reaches halfway up the side.
  • Next take 3 more cups of batter and combine with the 1/4 cup cocoa powder, mixing until totally incorporated.
  • Place alternating scoops of brown, tan, and remaining orange batter into your remaining four larger cake pans, doing your best to make sure the batter comes up to about halfway up the side of the pan in all four. It's okay if they aren't all exactly even.
  • Bake your cakes for 35-45 minutes, and remove from the oven when a cake tester or toothpick inserted into the center comes out clean. Allow to come to room temperature on a cooling rack, then cover with foil and put the cakes in the fridge for about an hour, until cold. To de-pan, remove from the fridge and slide a paring or butter knife around the outside to free the cake. Invert and gently shake out your cake.
  • -Make Your Buttercream-.
  • Follow the recipes for two batches of Cold Brew Coffee Buttercream and one batch of Milkmoon Meringue Buttercream.
  • -Prep Your Base-.
  • Level the tops of your 6" and 7" cakes, and torte (split) each cake into two for a total of eight layers. Keep the smaller 5" cakes aside.
  • Stack your cake layers on an 8" or 9" round cardboard cake circle or board (it's best if the board or circle is completely flat, so a plate may not work great) starting with the 7"s then adding the 6"s, filling the layers with Cold Brew Coffee Buttercream. Refrigerate for at least 1 hour, or until the cake firms up completely.
  • Trim the caramelization from the sides of your cake, doing your best to emphasize the slight angle from the 6" round top to the 7" round base. You're basically making an upside down cup shape.
  • -Frost the Cake-.
  • Add a very thin crumb coat of coffee buttercream to the top of the cake, then press a 6" round acrylic circle or waxed cardboard round onto the top. Cutting the tip off of a disposable piping bag to leave a 1/2 inch circle at the end, pipe your remaining coffee buttercream onto the sides of the cake, leaving space at the top and the bottom for the "whipped cream" you'll be adding shortly. Keep the edges of your coffee buttercream wavy and organic, which will look more realistic!
  • Use a straight edge to smooth the coffee buttercream-I use a tall plastic quilting ruler! Use that acrylic or cardboard round at the top to guide your straight edge, creating a perfectly smooth finish. Refrigerate until firm.
  • Pipe plain white buttercream at the top and bottom of the cake's sides, leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake. Make another pass with your straight edge, getting your "whip" nice and smooth, and flush with the coffee buttercream. Refrigerate until firm.
  • Mix a few squirts or orange gel into about 1/2 cup white buttercream to create a bright pumpkin-y color. Remove your firmed cake from the fridge and push this orange buttercream into the spaces you left up at the top between the white and the coffee buttercream using a small icing spatula. Refrigerate until firm, then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath.
  • -Flip the Cake-.
  • You heard me. You're going to place your nice cake board or cake plate so it's ready on the counter, pick up your cake, place a hand on either side, and flip it so that the 7" end is at the top and the 6" end is at the bottom. Your cake needs to be super thoroughly chilled before you do this step, so definitely make sure it has spent a cumulative 2-3 hours in the fridge! Center the cup-shaped cake on your board (When you're cutting the cake just remember that you have a second board at the very bottom of the cake. You can also remove that board on the 6" side if you want the cake to go straight onto the final fancy board, but it's a somewhat riskier move when you're flipping the cake).
  • Carefully pinch the 8 or 9" round you were using as the base of the cake before you flipped it and gently pull it up, moving around the cake as you pop it up off of the buttercream on the sides. Remove it entirely to reveal your bare cake top.
  • -Create the Pumpkin Surprise Topping-.
  • Using a sharp paring knife, carve down the two 5" orange cakes into domes, one with a knob on the top for the pumpkin's "stem." Using a dab or two of the orange buttercream from earlier, join your cake domes on the flat sides to create a delicious mini-pumpkin!
  • Smooth a small amount of white buttercream to the top of the flipped cake, and center your mini-pumpkin on the top. Using another disposable piping bag with a 1/2" hole at the tip, pipe white buttercream over the pumpkin and then smooth with a small icing spatula to create a nice mound that entirely obscures the pumpkin within.
  • Use the largest closed-star or regular star piping tip you can find to pipe a swirl of white buttercream over the pumpkin surprise to create the "whipped cream" topping. You can use a Wilton 2D, although I found a set of even bigger jumbo piping tips online (Jusbe brand) and used their closed star tip to create my cake. Refrigerate for at least 20 minutes to firm up the outside of the buttercream.
  • In the meantime make a small amount of drizzle by placing your white chocolate or candy wafers and heavy cream in a microwaveable bowl and microwave for 15 seconds at a time, stirring frequently, until the chocolate has dissolved. Mix in a squirt of orange gel coloring to achieve a bright pumpkin color, or you can stir in a little leftover orange buttercream if you have any.
  • Place the ganache in a squeeze bottle if you have one, or just use a spoon to drizzle it all over the "whipped cream" buttercream swirl.
  • -Finishing Touches-.
  • This is a bonus step that is optional, but really does tie everything together! Cut out a three-inch circle of green fondant and apply it to the side of the cake. Using a paintbrush dipped in white edible paint (I use Edible Art paint by Sweet Sticks), you can either freehand a pumpkin shape (or your initials, or anything else you want to add!) or you can create a stencil like I did. I used an x-acto knife to cut out my pumpkin design from plain paper, and then stuck it onto the fondant round, painted over it, and peeled it away to leave a fun pumpkin design.
  • I finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl.
  • -Cutting the Cake-.
  • While the outside of this cake is awesome, the best part is what's going on inside! When you cut your slices of cake, you will slowly reveal the pumpkin shape hidden under the swirl on top! Make sure you take a pause once you're halfway through cutting up the cake so everyone can admire the detail you put into the super fun design!
  • Enjoy!

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  • 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.
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From catzinthekitchen.com


PUMPKIN SPICE LATTE CAKE - MY CAKE SCHOOL
Preheat the oven to 350 degrees. Grease and flour three 8 x 2 inch pans. In a medium size bowl, add the flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk at least 30 seconds to blend. Set aside. In another bowl, add the milk, pumpkin, vegetable oil, vanilla and espresso dissolved in water. Set aside.
From mycakeschool.com


IRRESISTIBLE PUMPKIN COFFEE CAKE - BAREFEET IN THE KITCHEN
2021-10-06 Preheat the oven to 325 degrees. Grease a 9×13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
From barefeetinthekitchen.com


PUMPKIN COFFEE CAKE WITH CRUMB TOPPING - SALLY'S BAKING ADDICTION
2021-09-20 Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside. Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork.
From sallysbakingaddiction.com


PUMPKIN COFFEE CAKE RECIPE - EATING ON A DIME
2019-09-12 How to make this easy pumpkin coffee cake: This is such a simple recipe but everyone will go crazy over this coffee cake. Using canned pumpkin puree makes it so simple! Just combine the cake mix and pumpkin puree. Pour cake batter into a prepared pan. Simple! Once your cake is finished cooking, remove from the oven and set it aside to cool.
From eatingonadime.com


COFFEE PUMPKIN CAKE — ELIZABETH RAYBOULD
2021-10-22 4. MAKE YOUR CAKE BATTER In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. 5. Cream your butter and coconut sugar with an electric mixer or stand mixer. Add the oil and mix until light and fluffy. Add in your pumpkin puree, cold coffee, coffee granules, and eggs.
From elizabethraybould.com


PUMPKIN SPICE LATTE COFFEE CAKE - A CLASSIC TWIST
Instructions; Preheat oven to 350 degrees F. Grease and line a 9-inch springform pan with baking spray. For the filling, In a small bowl, whisk together the egg and coffee.
From aclassictwist.com


PUMPKIN LATTE COFFEE CAKE - MY RECIPE MAGIC
2015-11-03 Pumpkin Latte Coffee Cake | A moist cake with pumpkin and a delicious coffee drizzle. The next time you’re craving a cup of coffee, think outside the cup. And bake this innovative coffee cake making coffee the star.
From myrecipemagic.com


PUMPKIN SPICE LATTE COFFEE CAKE RECIPE - FILL YOUR PLATE BLOG
2021-10-22 1 teaspoon ground cinnamon. Instructions. Preheat oven to 350 degrees. In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined. Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
From fillyourplate.org


PUMPKIN COFFEE CAKE - JUST SO TASTY
2019-09-07 Make the Cake. In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt. In a separate large bowl beat together the oil, brown sugar, eggs, vanilla, pumpkin …
From justsotasty.com


PUMPKIN LATTE COFFEE CAKE | KITA ROBERTS PASSTHESUSHI.COM
2019-03-25 In a bowl, combine the brown sugar, rolled ours, flour, pumpkin pie spice, cinnamon, and salt in a bowl. Using your fingers, cut in the butter until the mixture is coarse and crumbly. Sprinkle heavily over cake. Bake for 45 to 50 minutes until a toothpick inserted comes out clean. Cool on a wire rack before slicing to serve. Notes BHG Fall Baking
From passthesushi.com


PUMPKIN SPICE LATTE COFFEE CAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SPICED PUMPKIN LATTE CHEESECAKE RECIPE - COUNTRY LIVING
2014-10-08 Stir together instant coffee and 1/4 cup hot water until dissolved. Add coffee and pumpkin to remaining batter, beating just until blended. Pour pumpkin batter into prepared crust. Spoon dollops of reserved batter over pumpkin batter and swirl. Bake at 325°F for 1 hour or until center is almost set. Turn oven off.
From countryliving.com


PUMPKIN COFFEE CAKE WITH STREUSEL CRUMB TOPPING – …
Store in the refrigerator. Make the cake: Whisk the dry ingredients together in one bowl and the wet ingredients in another. Stir the wet ingredients into the dry ingredients. Transfer the batter to a baking dish. Sprinkle the topping over the batter. Bake pumpkin coffee cake at 350 degrees F for 27 to 30 minutes.
From wellplated.com


MOIST PUMPKIN SPICE LATTE COFFEE CAKE - EASY FALL RECIPE!
2015-09-19 In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder. Mix at slow speed until there are no more lumps. Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter. Next, evenly spread pecan topping over batter.
From joyfulhealthyeats.com


PUMPKIN COFFEE CAKE RECIPE - EAT THE LOVE
2020-11-04 Make the cake batter by placing the sugar, vegetable oil, vanilla extract, pumpkin spice, and salt in a large bowl. Mix with a whisk until well blended. Add the eggs, one at a time, until incorporated, making sure the first one is mixed in before adding the second one. Add the pumpkin and mix in.
From eatthelove.com


PUMPKIN COFFEE CAKE RECIPE - PERFECT BREW
2022-03-04 1 cup pumpkin purée 1/2 cup canola oil 1/2 cup water Directions 1 Preheat the oven to 350° and grease a loaf pan. 2 In a mixing bowl, add the all-purpose flour, sugar, baking soda, baking powder, salt, ground cinnamon and ground nutmeg. Combine with a whisk. 3 In a second bowl, combine the eggs, pumpkin purée, canola oil and water.
From perfectbrew.com


PUMPKIN SPICED LATTE LAYERED CAKE IN COFFEE BUTTERCREAM
2016-09-27 In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Mix in the oil. Add in the eggs, one at a time, beating …
From honestcooking.com


PUMPKIN COFFEE CAKE RECIPE | THEHUB FROM WALMART CANADA
2021-08-23 In a large bowl, combine eggs, avocado oil, pumpkin puree, coconut yogurt, Splenda and sugar and whisk until smooth. 4 Sift in cinnamon, nutmeg, salt, gluten-free flour, baking powder and baking soda into the bowl, then mix until you get a smooth batter. You should have a slightly thick but mousse-like consistency. 5
From ideas.walmart.ca


GLAZED PUMPKIN COFFEE CAKE - AVERIE COOKS
2021-07-15 Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, ginger, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
From averiecooks.com


EASY, FAMILY FRIENDLY RECIPES. - FOOD LOVIN FAMILY
2020-09-09 Instructions. Preheat oven to 350 degrees F. Spray 9 x 13 baking dish with non-stick cooking spray. In a large bowl, mix together cake mix, oil, eggs, sour cream, pumpkin and pumpkin pie spice just until combined. In a separate small bowl, mix …
From foodlovinfamily.com


PUMPKIN CRUMB COFFEE CAKE RECIPE | MYRECIPES
Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix.
From myrecipes.com


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