By Sarah Hunt, AZFB Communications Intern
Photo By Krista of Joyful Healthy Eats
This is the perfect fall recipe to make to fill up your cake stand. What could be a better combination than pumpkin spice and coffee cake? Use this dish with coffee or tea for breakfast, as an after-school snack, to entertain guests, or for dessert!
Pumpkin Spice Latte Coffee Cake
By Krista of Joyful Healthy Eats blog
Prep Time: 5 mins | Cook Time: 55 mins | Total Time: 1 hour
Yield: 12-16 servings
Ingredients
- 2 1/2 cups white whole wheat flour
- 1 cup brown sugar
- 3/4 cup white sugar
- 3/4 cup canola oil
- 1 teaspoon pumpkin pie seasoning
- 1 teaspoon salt
- 3/4 cup pumpkin puree
- 3/4 cup milk
- 1/4 cup brewed espresso or strong coffee (optional if serving to kids or non-coffee drinkers)
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup finely chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
- Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
- Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
- In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
- Mix at slow speed until there are no more lumps.
- Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
- Next, evenly spread pecan topping over batter.
- Place in oven 55-60 minutes. {or until a toothpick come out clean} if using a springform pan or 35-40 if using a 13×9″ pan.
Nutrition
Serving Size: 1 slice | Calories: 303 | Sugar: 24 g | Sodium: 400 mg | Fat: 16 g | Carbohydrates: 37 g | Fiber: 3 g | Protein: 4 g | Cholesterol: 13 mg
Find more delicious recipes on Fill Your Plate’s recipe database!