Espresso Pumpkin Coffee Cake
Espresso pumpkin coffee cake combines rich espresso and warm pumpkin spice for a moist, flavorful treat that pairs perfectly with coffee.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons espresso powder
- 1/2 cup unsalted butter softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the Streusel Topping:
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup unsalted butter cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and espresso powder.
- Beat butter, pumpkin puree, and sugar until smooth, then add eggs and vanilla. Mix well.
- Add the dry ingredients alternately with sour cream. Mix until just combined.
- Transfer batter to the prepared pan.
- For the streusel, combine oats, brown sugar, flour, butter, and cinnamon in a bowl.
- Sprinkle streusel over the batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool on a rack before serving.
Notes
Nutritional Information (Per Serving)
Calories: 300Total Fat: 14g
Saturated Fat: 7g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Calcium: 6%
- Iron: 5%
- Vitamin C: 2%
- Potassium: 4%
Additional Notes/Tips to Enhance Flavor
- Add chopped walnuts or pecans for a delightful crunch.
- Serve with a dollop of whipped cream or vanilla ice cream for extra decadence.
- For a coffee twist, drizzle with espresso glaze for a bold finish.
- Try it warm—it’s autumn in every bite.