Recipes Desserts Cakes Coffee Cake Recipes Pumpkin Spice Latte Coffee Cake Be the first to rate & review! 2 Photos 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. Recipe by Kim Published on October 29, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 30 mins Cook Time: 55 mins Total Time: 1 hrs 25 mins Servings: 12 Yield: 1 9x13-inch cake Jump to Nutrition Facts Ingredients Streusel Topping: 1 cup all-purpose flour 1 cup firmly packed dark brown sugar 2 tablespoons instant espresso powder 1 tablespoon unsweetened cocoa powder 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 pinch salt ½ cup unsalted butter, cut into cubes Cake: 2 ¼ cups all-purpose flour 1 tablespoon instant espresso powder 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, softened 1 ¼ cups white sugar 3 large eggs, at room temperature 1 cup pumpkin puree 1 tablespoon vanilla extract ½ cup strongly brewed coffee, cooled to room temperature ½ cup heavy whipping cream, at room temperature Directions 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. I Made It Print Nutrition Facts (per serving) 477 Calories 21g Fat 68g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 477 % Daily Value * Total Fat 21g 27% Saturated Fat 13g 63% Cholesterol 101mg 34% Sodium 335mg 15% Total Carbohydrate 68g 25% Dietary Fiber 2g 6% Total Sugars 40g Protein 6g Vitamin C 1mg 5% Calcium 71mg 5% Iron 2mg 13% Potassium 171mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved