PUMPKIN-SPICE-LATTE CAKE
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
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.
PUMPKIN COFFEE CAKE
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
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 :
PUMPKIN SPICE LATTE COFFEE CAKE
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
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 SPICE COFFEE CAKE
This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.
Provided by MrsRocha1
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
- Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
- Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
- Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
- Remove from the oven and let cool for 10 minutes before transferring to a plate.
Nutrition Facts : Calories 394 calories, Carbohydrate 57.1 g, Cholesterol 79.9 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 256.2 mg, Sugar 34.2 g
PUMPKIN SPICED LATTE CAKE
Try this moreish loaf cake, with all the flavours of a pumpkin spiced latte. The pumpkin keeps the cake lovely and soft, perfect for an afternoon treat
Provided by Cassie Best
Categories Dessert
Time 1h40m
Number Of Ingredients 15
Steps:
- Put the pumpkin or squash in a microwaveable container with a splash of water, cover with a lid and microwave on high for 5-8 mins until soft. Mash with a fork and leave to cool. Alternatively, cover and bake at 180C/160C fan/gas 4 for 30 mins, then mash.
- If the oven isn't already on, heat to 180C/160C fan/gas 4. Brush a 900g loaf tin with melted butter and line with a strip of baking parchment, leave some overhanging either end to help you lift out the cake later.
- Whisk the butter, eggs, yogurt, vanilla and coffee together in a jug. Put the sugar, flour, cinnamon, ginger and a generous grating of nutmeg in a large bowl and mix together. Use your fingers to break up any lumps of sugar, shaking the bowl a few times to bring them to the surface. Add the liquid ingredients and the mashed pumpkin to the dry ingredients and mix until there are no floury streaks remaining.
- Pour into the prepared tin and bake for 1 hr, until a skewer inserted into the centre of the cake comes out clean. If any wet crumbs cling to the skewer, return to the oven for another 5-10 mins, then check again. Leave to cool for 15 mins in the tin, then lift onto a wire rack and leave to cool completely.
- Toast the pumpkin seeds in a dry pan for a few minutes, shaking every now and then, until browned and popping. Tip onto a plate to cool.
- Whisk the cream, mascarpone and icing sugar together in a bowl until thick - be careful not to overbeat or the icing will go runny. If it looks too soft, chill for 30 mins. Spread the icing over the cake, dust with a pinch of cinnamon and scatter over the pumpkin seeds.
Nutrition Facts : Calories 477 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
PUMPKIN LATTE COFFEE CAKE
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
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
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