Gourmet Pumpkin Espresso Coffee Cake
Indulge in this ultimate Pumpkin Espresso Coffee Cake, a delightful treat perfect for any season. This scratch-made dessert incorporates layers of rich cream cheese and a hint of espresso, perfectly balanced with the warm spices of pumpkin pie. Topped off with a delectable cinnamon streusel and a silky coffee drizzle, each slice of this cake will leave you craving more. Whether enjoyed with your morning coffee or as a sweet afternoon snack, this cake is sure to impress friends and family alike. Don’t miss out on this year-round favorite that brings the cozy flavors of fall to your table any time of the year.
N/A
Servings
320
Calories
15
Ingredients
Ingredients
Eggs
5 (Large, beaten)
Instant espresso coffee powder or instant coffee granules
2 teaspoons (Dissolved in two beaten eggs)
Cream cheese
18 ounces (Softened)
Sugar
2/3 cup (For the cream cheese mixture)
All-purpose flour
2 tablespoons (For the cream cheese mixture)
Vanilla extract
1 teaspoon (For flavoring)
All-purpose flour
3 cups (For the cake batter)
Baking powder
2 teaspoons (For leavening)
Pumpkin pie spice
1 teaspoon (For flavoring)
Baking soda
1/2 teaspoon (For leavening)
Salt
1/2 teaspoon (For flavor enhancement)
Butter
1/2 cup (Softened)
Sugar
1 1/2 cups (For the cake batter)
Canned pumpkin
2/3 cup (Pureed)
Buttermilk
1 cup (Or sour milk)
Instructions
1
Start by preparing the Cinnamon Streusel and Coffee Drizzle ahead of time. Set aside to cool.
2
Preheat your oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan with butter or cooking spray; set aside.
3
In a small bowl, whisk together 2 of the eggs and the instant espresso coffee powder until well combined. Set aside.
4
Using an electric mixer, beat the softened cream cheese in a medium bowl on medium speed until fluffy and smooth. Gradually add in 2/3 cup sugar, the 2 tablespoons of all-purpose flour, and the vanilla extract, mixing until well combined. Then, add the egg-espresso mixture and blend until smooth. Set this cream cheese mixture aside.
5
In another medium bowl, combine the 3 cups of all-purpose flour, baking powder, pumpkin pie spice, baking soda, and salt. Mix thoroughly and set aside.
6
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 30 seconds. Gradually add in 1 1/2 cups sugar, continuing to beat until the mixture becomes light and fluffy.
7
Incorporate the remaining 3 eggs into the butter mixture, adding them one at a time and ensuring each one is fully mixed in before adding the next. Finally, blend in the canned pumpkin until smooth.
8
Alternately add the dry flour mixture and buttermilk to the pumpkin mixture, mixing gently after each addition until just combined.
9
Spoon half of the pumpkin batter into the prepared baking pan, spreading it evenly. Drop half of the cream cheese mixture by small spoonfuls on top, and then add the remaining pumpkin batter over the cream cheese layer. Finish by dolloping the remaining cream cheese mixture on top.
10
Using a knife, gently swirl the layers together to create a marbled effect. Sprinkle the top generously with the prepared Cinnamon Streusel.
11
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cake in the pan on a wire rack for about 45 minutes.
12
Drizzle the cooled cake with the Coffee Drizzle in a decorative, lacy pattern. Allow the cake to cool completely on the wire rack before slicing and serving.
13
To prepare ahead, you can bake the cake as directed but skip the Coffee Drizzle. Once completely cooled, wrap the cake tightly in foil and then in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving and top with the Coffee Drizzle.
Nutrition Information
15.3g
Fat
43.8g
Carbs
4.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Pumpkin Espresso Coffee Cake?
It is a scratch-made dessert featuring layers of rich cream cheese and espresso balanced with pumpkin spices, topped with cinnamon streusel and a coffee drizzle.
How many eggs are required for this recipe?
The recipe calls for a total of 5 large eggs.
What temperature should the oven be preheated to?
Preheat your oven to 350 degrees F (175 degrees C).
What size baking pan is needed?
You should use a 13x9x2-inch baking pan.
How do I prepare the espresso mixture?
Whisk 2 of the eggs with 2 teaspoons of instant espresso coffee powder until well combined.
How much cream cheese is used in this recipe?
The recipe requires 18 ounces of softened cream cheese.
What ingredients are mixed with the cream cheese?
The cream cheese is mixed with 2/3 cup sugar, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and the egg-espresso mixture.
What dry ingredients are needed for the pumpkin batter?
The dry mixture includes 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
How much butter is required?
You will need 1/2 cup of softened butter.
How much sugar goes into the cake batter?
The cake batter requires 1 1/2 cups of sugar.
How much canned pumpkin is used?
The recipe uses 2/3 cup of pureed canned pumpkin.
What type of milk is used in the batter?
You can use 1 cup of buttermilk or sour milk.
How is the cake layered in the pan?
Spoon half the pumpkin batter, dollop half the cream cheese, add the remaining pumpkin batter, and finish with the remaining cream cheese.
How do I create the marble effect?
Gently swirl the batter and cream cheese layers together using a knife.
When should the Cinnamon Streusel be added?
Sprinkle the streusel generously over the top of the cake before baking.
What is the baking time for this coffee cake?
The cake should bake for 45 to 50 minutes.
How can I tell if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cake cool before adding the drizzle?
Cool the cake in the pan on a wire rack for approximately 45 minutes.
What pattern should be used for the Coffee Drizzle?
Drizzle the mixture in a decorative, lacy pattern over the cake.
Can this pumpkin coffee cake be frozen?
Yes, it can be wrapped and frozen for up to 3 months.
How should I wrap the cake for the freezer?
Wrap the cooled cake (without drizzle) tightly in foil and then in plastic wrap.
How do I thaw the frozen cake?
Thaw the cake in the refrigerator overnight before serving.
When should I add the drizzle to a thawed cake?
Wait until the cake is thawed and ready to serve before adding the Coffee Drizzle.
What is the calorie count per serving?
Each serving contains approximately 320 calories.
How much fat is in a serving of this cake?
A single serving contains 15.3g of fat.
How many carbohydrates are in each slice?
There are 43.8g of carbohydrates per serving.
What is the protein content per serving?
Each slice provides 4.7g of protein.
How should I prepare the baking pan?
Grease the baking pan with butter or cooking spray.
What is the first step of the recipe?
Prepare the Cinnamon Streusel and Coffee Drizzle ahead of time.
Is this cake suitable for year-round enjoyment?
Yes, while it features fall flavors, it is designed to be a year-round treat.