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.
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 cre.
Ingredients
eggs, instant espresso coffee powder, cream cheese, sugar, all-purpose flour, vanilla, baking powder, pumpkin pie spice, baking soda, salt, butter, canned pumpkin, buttermilk