Pumpkin Spice Coffee Cake
We love Pumpkin Spice season so much that we decided to make a cake about it! The cake itself is delicious, but we think the real star of this recipe is the Pumpkin Spice Coffee Glaze!
Ingredients
Cake:
2½ cups all purpose flour*
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon finely ground Muskoka Roastery Pumpkin Spice Coffee
1 tablespoon finely ground Muskoka Roastery Pumpkin Spice Coffee
2½ teaspoons pumpkin pie spice
½ teaspoon kosher salt
½ cup unsalted butter softened to room temperature
½ cup canola or vegetable oil
1¼ cups granulated sugar
½ cup light brown sugar, packed
3 large eggs
2 teaspoons pure vanilla extract
15 oz can pumpkin puree (not pie filling)
Glaze:
4 oz cream cheese, softened to room temperature
4 tablespoons unsalted butter, softened to room temperature
1½ cups powdered sugar
¼ teaspoon pumpkin pie spice
½ teaspoon pure vanilla extract
Pumpkin Spice Coffee (a couple tablespoons), to thin
Instructions
Cake:
- Preheat oven to 350°F with a rack in the center of the oven.
- In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat butter, oil, granulated sugar, and brown sugar until combined. Add the eggs, beat until combined. Add the pumpkin puree and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until no streaks of flour remain, scraping the sides and bottom of the bowl as needed.
- Thoroughly grease a 12-cup bundt pan (use nonstick baking spray with flour). Pour the batter into the pan and spread it into an even layer. Bake for 60 minutes, until a long toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place the cake directly on the wire rack to cool completely before adding the glaze.
Glaze:
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth and combined. Add powdered sugar, cinnamon, and vanilla, beating on low speed then increasing to high (scraping the sides and bottom of the bowl as needed).
- Once well combined, begin adding Muskoka Roastery Pumpkin Spice brewed coffee 1 tablespoon at a time until you reach your desired consistency (around 3-4 tablespoons). Make the frosting thin enough to drizzle.
- To glaze the cake, spoon the glaze overtop the cake and let it drip down the sides.