Pumpkin Latte Coffee Cake
Cozy up with a slice of Pumpkin Latte Coffee Cake, the ultimate fall-inspired treat that combines the warm flavors of spiced pumpkin with the bold kick of coffee. This indulgent cake features tender, pumpkin-infused layers kissed with cinnamon, nutmeg, and ginger, while a sweet brown sugar and coffee crumble runs through the center for a delightful surprise in every bite. Topped with a silky coffee glaze, this dessert is perfect for pairing with your favorite latte or as a show-stopping addition to any autumn brunch table. With easy-to-follow steps and less than an hour in the kitchen, this recipe brings the essence of pumpkin spice season to life, one irresistibly moist and flavorful square at a time. Keywords: pumpkin spice coffee cake, coffee glaze recipe, fall dessert idea, pumpkin latte cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 0.75 cups unsalted butter, melted
- 1 cups pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups whole milk
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 tablespoon instant coffee granules
- 0.5 cups powdered sugar (for glaze)
- 2 tablespoons strong brewed coffee (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, whisk together the melted butter, pumpkin puree, eggs, vanilla extract, and milk until smooth and well combined.
Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.
Pour half of the batter into the prepared baking pan and spread evenly.
In a small bowl, combine the brown sugar and instant coffee granules. Sprinkle this mixture evenly over the batter layer in the pan.
Carefully spread the remaining half of the batter over the coffee-sugar layer, smoothing it out with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and brewed coffee until smooth.
Drizzle the coffee glaze over the cooled cake before serving. Optionally, garnish with a sprinkle of cinnamon or a dusting of powdered sugar.
Slice into squares and enjoy with a warm pumpkin latte or your favorite coffee.
Nutrition Facts
Calories |
4400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 701.1 g | 255% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 447.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 460 mg | 35% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
