Pumpkin Latte Coffee Cake
Makes: 12
servings
Prep
30 mins
Bake
350°F
45 mins
to 50 mins
Cool
45 mins
Ingredients
-
5 eggs
-
2 teaspoons
instant espresso coffee powder or instant coffee granules
-
1 8
ounce
package
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*
-
1 recipe Streusel
-
1 recipe Coffee Drizzle
Directions
1.
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.
2.
In a medium bowl stir together the 3 cups flour, the
baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
3.
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 Coffee
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.
From the Test Kitchen
- 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.
- 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.
Streusel
Ingredients
-
1/2 cup
packed brown sugar
-
1/3 cup
rolled oats
-
1/4 cup
all-purpose flour
-
1/2 teaspoon
pumpkin pie spice
-
1/4 cup
butter, cold
Directions
Streusel:
1.
In a medium bowl combine brown sugar, rolled oats,
flour, and pumpkin pie spice. Using a pastry blender, cut in butter
until crumbly.
Coffee Drizzle
Ingredients
-
1 1/4 cups
powdered sugar
-
1 teaspoon
light-colored corn syrup
-
1
- 2 tablespoons
cooled Espresso or strong-brewed coffee
Directions
Coffee Drizzle:
1.
In a small bowl stir together powdered sugar and
corn syrup. Stir in enough cooled espresso or strong-brewed coffee (1 to
2 tablespoons) to make drizzling consistency.
Nutrition Facts
(Pumpkin Latte Coffee Cake)
- Servings Per Recipe 12,
- cal. (kcal) 574,
- Fat, total (g) 21,
- chol. (mg) 140,
- sat. fat (g) 12,
- carb. (g) 89,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- dietary fiber (g) 2,
- sugar (g) 58,
- protein (g) 9,
- vit. A (IU) 2721,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 408,
- Potassium (mg) 199,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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