Pumpkin Spice Latte Coffee Cake

Nothing says holiday to me like a good old fashioned coffee cake. Since it is the fall time, many people go crazy over the pumpkin spice flavour, so today I am sharing a delicious take on a coffee cake by making Pumpkin Spice Latte Coffee Cake.

The ingredients are simple and you should have everything you need right on hand.

This would make a great holiday gift to give someone. You can take it to a housewarming party, a Thanksgiving feast, or you can even take it to one of those White Elephant or Dirty Santa parties.

Let’s be honest here though, you and I both know we want to make this cake so we can set and eat it while we are catching up on all our nightly shows, right?

I am sharing this recipe in both the UK version and also in the US version for our American friends as well!

How to make a Pumpkin Spice Latte Coffee Cake

Ingredients

UK Version

• 312.5g plain flour
• 200 g brown sugar
• 168.75g white sugar
• 180ml vegetable oil
• 1 teaspoon pumpkin pie seasoning
• 1 teaspoon salt
• 180ml pumpkin puree
• 180ml milk
• 60ml  brewed espresso or strong coffee
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 150g finely chopped almonds or pecans
• 1 teaspoon ground cinnamon

US Version

• 2 1/2 cups all-purpose 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
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup finely chopped almonds or pecans
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350º (180 degrees C).
2. In a stand mixer using the whisk attachment, add the flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
3. Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
4. Next, add finely chopped almonds (or whatever nut you are going to use) to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
5. In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
6. Mix at slow speed until there are no more lumps.
7. Grease and flour a 13×9″ glass pan and add cake batter.
8. Next, evenly spread nut topping over batter.
9. Place in oven 35-40 minutes. {or until a toothpick come out clean}.

For more delicious recipes like this one, be sure and check out our list here.