Pumpkin Latte Coffee Cake

Pumpkin Latte Coffee Cake

 

Ingredients

• 5 eggs
• 2 teaspoons instant coffee granules
• 1 8-ounce package 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 or sour milk
For the streusel:
• 1/2 cup packed brown sugar
• 1/3 cup rolled oats
• 1/4 cup flour
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup butter
For the drizzle:
• 1 1/4 cups powdered sugar
• 1 to 2 tablespoons cool, strong coffee

Instructions

1. Preheat oven to 350. Grease a 9x13 baking pan and set aside.
2. In a small bowl, stir together 2 eggs and the instant coffee. In a medium blow, beat cream cheese on medium speed with an electric mixture until fluffy. Beat in the 2/3 cup sugar, 2 tablespoons flour, and the vanilla until smooth. Beat in the egg/coffee mixture and set aside.
3. In a medium bowl, stir together 3 cups flour, baking powder, pumpkin pie spice, baking soda and salt. Set aside.
4. In a large bowl, beat butter on medium speed for about 30 seconds. Add the 1 1/2 cups sugar gradually, 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 the pumpkin mixture, beating well to combine. Spread half of the batter into prepared pan. Spoon half of the cream cheese mixture on toop. Repeat. With a knife, swirl batter to marble. Sprinkle with struesel.
5. Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
For the Streusel:
6. Combine all dry ingredients; cut in butter with a pastry blender until crumbly.
For the Drizzle:
7. In a small bowl, stir together powdered sugar and coffee to make a drizzling consistency.