A Better Homes and Gardens Yummy, Yummy, Yummy, Thing!
Pumpkin Latte Coffee Cake
2 teaspoons instant espresso coffee powder
8 oz cream cheese, softened
2/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
3 cups 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
1 recipe Streusel
1 recipe Coffee Drizzle
Preheat oven to 350°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 Coffee Streusel.
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.
1/2 cup brown sugar, packed
1/3 cup rolled oats
1/4 cup flour
1/2 teaspoon pumpkin pie spice
1/4 cup butter, cold
In a medium bowl combine brown sugar, rolled oats, flour, and pumpkin pie spice.
Using a pastry blender, cut in cold butter until crumbly.
1 1/4 cups confectioners’ sugar
1 teaspoon light corn syrup
In a small bowl stir together powdered sugar and corn syrup.
Stir in enough cooled espresso or strong-brewed coffee to make drizzling consistency.