Mocha Pumpkin Coffee Cake
A rich, spiced pumpkin cake infused with mocha flavor, topped with a hint of sweetness.
Ingredients
- All-purpose flour: 1 ½ cups
- Cocoa powder: ¼ cup
- Instant coffee: 1 tablespoon
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: ½ teaspoon
- Granulated sugar: 1 cup
- Eggs: 2
- Pure pumpkin puree: 1 cup
- Butter softened: ½ cup
- Buttermilk: ½ cup
- Vanilla extract: 1 teaspoon
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, combine flour, cocoa powder, coffee, baking powder, baking soda, cinnamon, and ginger.
- In another bowl, cream sugar and butter. Add eggs, pumpkin puree, buttermilk, and vanilla extract.
- Gradually mix in the dry ingredients until well combined.
Bake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
Cool and Serve:
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 12%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 3%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Top with a light drizzle of caramel or chocolate syrup for extra indulgence.
- Ensure your pumpkin puree is smooth for the best texture.
- Store leftovers in an airtight container for up to 3 days.