Recipe by Annacia
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.
Top Review by diner524
Just loved this coffee cake!!! I made 1/2 of the recipes and chose not to add the additional glaze as I felt the cake and topping was plenty sweet for my tastes. I wasn't sure how much the coffee flavor would come through, but it really does, although it doesn't overwhelm the other flavors, can definitely get the coffee flavor in the cream cheese mixture. Great fall flavored coffee cake and would be good for a Thanksgiving morning treat!! The only thing I might change next time, and this is being picky about the colors, would be to add the coffee to the pumpkin batter rather then the cream cheese mixture. That way, there would be a greater contrast in colors/layers. Thanks for sharing a winner!! Made for Newest Tag Game.
- 5 eggs
- 2 teaspoons instant espresso coffee powder or 2 teaspoons instant coffee granules
- 18 ounces 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)
Directions See How It's Made
- 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.
- 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.