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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons pumpkin pie spice - 1/2 cup unsalted butter, softened to room temperature - 1 cup canned pumpkin puree - 1/4 cup brewed coffee, cooled to room temperature - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup chopped walnuts or pecans - 1/3 cup powdered sugar (for glaze) - 1 tablespoon milk (for glaze) Gathering the right ingredients is key. Start with the dry ingredients. All-purpose flour gives the cake structure. The mix of granulated and brown sugar adds sweetness and flavor. Baking powder and baking soda help the cake rise. Salt and pumpkin pie spice bring balance and warmth. Next, focus on the wet ingredients. Softened butter makes the cake rich. Canned pumpkin puree adds moisture and flavor. Brewed coffee enhances the cake's taste. Eggs bind everything together, while vanilla extract adds a lovely aroma. If you want some crunch, consider the optional add-ins. Chopped walnuts or pecans give texture and flavor. A simple glaze of powdered sugar and milk can add sweetness to the top. This mix of ingredients creates a cake that’s not only tasty but also a joy to bake and share. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease a 9x13 inch baking pan. You can use butter or non-stick spray. This helps the cake come out easily after baking. In a large mixing bowl, gather your dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of pumpkin pie spice. Whisk these together until they blend well. Make sure there are no lumps. In another bowl, beat 1/2 cup of softened unsalted butter until creamy. Then add in 1 cup of canned pumpkin puree, 1/4 cup of cooled brewed coffee, 2 large eggs, and 1 teaspoon of pure vanilla extract. Mix these wet ingredients on medium speed until smooth. Now, it's time to combine the two mixtures. Gradually add the dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon. Be careful not to overmix; a few small flour streaks are okay. If you want, fold in 1/2 cup of chopped walnuts or pecans for added crunch. Pour the batter into the greased baking pan. Spread it out evenly with a spatula. Bake the cake in the preheated oven for 30-35 minutes. To check if it is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. While the cake bakes, prepare the glaze. In a small bowl, whisk together 1/3 cup of powdered sugar and 1 tablespoon of milk until smooth. If it’s too thick, add more milk a little at a time until you reach the right consistency. Once the cake cools for 10 minutes, transfer it to a wire rack. Drizzle the glaze over the top of the cooled cake for a sweet finish. To get a great texture, avoid overmixing. Mix until just combined. If you see a few flour streaks, that’s okay. Overmixing makes the cake tough. Checking for doneness is easy. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready! Using high-quality coffee makes a big difference. Choose a coffee you enjoy drinking. It adds depth to the flavor. You can also boost the spices. Try adding a pinch of nutmeg or cinnamon. These will make your cake even more delightful. Serve your cake on a decorative stand. It makes the cake look fancy. For a finishing touch, add whipped cream on top. A light dusting of pumpkin pie spice also looks great. These little details will impress your guests! {{image_4}} You can play with flavors in the Pumpkin Spice Latte Coffee Cake. Adding chocolate chips gives it a sweet twist. The chocolate pairs well with pumpkin spice. It makes each bite rich and delightful. You can also use different nuts. Walnuts add a nice crunch, but pecans work just as well. They bring a buttery flavor that blends perfectly with the cake. If you need gluten-free options, use gluten-free flour instead of all-purpose flour. Make sure to check the ratio on the package. For a vegan cake, you can swap out eggs and butter. Use flax eggs or applesauce for moisture. Coconut oil is a great butter substitute, too. These swaps keep the cake moist and tasty. You can add cranberries or dried fruit for a fun twist. They add a tartness that balances the sweet pumpkin. You can also try different spice blends. Mixing in nutmeg or ginger can create unique flavors. These changes make your cake stand out during fall or any season. You can store leftover cake at room temperature or in the fridge. If you keep it at room temperature, place it in an airtight container. This keeps the cake moist and fresh. If you want it to last longer, put it in the fridge. Just remember, cold air can dry it out. To freeze the cake, let it cool completely first. Wrap it tightly in plastic wrap. Then, place it in a freezer bag. Make sure to squeeze out as much air as you can. This helps to prevent freezer burn. When you're ready to eat it, take it out and thaw it in the fridge overnight. This cake can last for about three days at room temperature. In the fridge, it stays good for about a week. If you freeze it, you can keep it for up to three months. Just remember to check for any signs of spoilage before enjoying it! You can tell your cake is done by checking a few signs: - The edges pull away from the pan slightly. - The top looks firm and is a nice golden brown. - Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. This toothpick test is a simple way to check without cutting into your cake. Yes, you can use fresh pumpkin! - Fresh pumpkin has a lighter flavor and a different texture than canned. - To prepare fresh pumpkin, peel, seed, and cut it into chunks. - Boil or roast these chunks until soft, then mash them. Let the fresh puree cool before adding it to your batter. This swap can make your cake taste even fresher. Absolutely! - You can bake this cake a day in advance. - Allow it to cool completely, then cover it tightly. - Store it at room temperature for one day or in the fridge for up to three days. When you’re ready to serve, warm it in the oven. This way, you'll enjoy it fresh and warm. There are many fun ways to serve your cake! - Serve it warm with a dollop of whipped cream. - Pair it with a cup of coffee or tea for a cozy treat. - You can also sprinkle some extra pumpkin pie spice on top for added flavor. Each of these ideas enhances the cake's delightful taste. Yes, this recipe can be adapted for various diets. - For gluten-free options, use a gluten-free flour blend. - To make it vegan, substitute eggs with flax eggs and use vegan butter. These small changes let more people enjoy your delicious cake. This cake recipe combines rich flavors and simple steps. You learned about the key ingredients, mixing methods, and baking tips. Use quality coffee for depth and add nuts for crunch. I shared ways to adapt this treat for special diets and seasonal flavors. Remember to store any leftovers properly for perfect freshness. Enjoy making this delicious Pumpkin Spice Latte Coffee Cake! It’s a great way to treat yourself or share with others.

Pumpkin Spice Latte Coffee Cake

Savor the flavors of fall with this delicious Pumpkin Spice Latte Coffee Cake! This easy recipe blends warm spices, pumpkin puree, and brewed coffee into a moist, decadent treat. Perfect for gatherings or cozy mornings, this cake is sure to impress. Follow our step-by-step instructions and whip up a delightful dessert in no time. Click through to discover the full recipe and bring a taste of autumn to your table!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 cup unsalted butter, softened to room temperature

1 cup canned pumpkin puree

1/4 cup brewed coffee, cooled to room temperature

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/3 cup powdered sugar (for glaze)

1 tablespoon milk (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick spray to prevent sticking.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Whisk together until the dry ingredients are fully blended and there are no lumps.

      In a separate bowl, beat the softened butter using an electric mixer until creamy and smooth. Then, add in the pumpkin puree, cooled brewed coffee, eggs, and vanilla extract. Mix on medium speed until all the wet ingredients are thoroughly combined and smooth in texture.

        Gradually incorporate the dry ingredient mixture into the wet ingredients, gently stirring with a spatula or wooden spoon until just combined. Be cautious not to overmix; it's okay if a few small flour streaks remain. If using, fold in the chopped nuts to add a nice crunch.

          Pour the batter into the prepared baking pan, spreading it out evenly with a spatula to ensure uniform baking.

            Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.

              While the cake is baking, prepare the glaze by whisking together powdered sugar and milk in a small bowl until smooth. If the glaze is too thick, add a little more milk, one teaspoon at a time, until the desired consistency is reached.

                Once baked, allow the cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                  Once the cake is cool, drizzle the prepared glaze over the top, allowing it to create a beautiful sugary sheen before slicing and serving.

                    - Prep Time: 15 minutes

                      - Total Time: 50 minutes

                        - Servings: 12

                          - Presentation Tips: Serve the cake on a decorative cake stand or platter. For an extra touch, dust the top with a light sprinkle of additional pumpkin pie spice or serve with whipped cream on the side for a delightful treat!