A family recipe that you need in your arsenal this fall! Pumpkin Spice Latte Coffee Cake, moist, loaded with pumpkin spice flavor with a touch of espresso for the best bite. Starbucks has nothing on this cake!
Most of the time I post healthy stuff here at JHE but today it is all about the “joyful” side of things. (in case you don’t get that, that’s my way of saying, don’t hasn’t me for this not being hastle.. mmmkay)
After all today is a celebration so I gotta bring the sugar and all things Joyful! There are lots of things to celebrate today! First off, it’s Saturday! Woot woot! And then it’s a sweet friend of mine’s baby shower, well Virtual Baby Shower – because all the attendees live in different states so we throw our own online party cuz we’re cool like that. My friend Meg blogs over at With Salt & Wit and she is having a baby boy!
I couldn’t be more thrilled for her. Being a boy mom rocks, you get to act out that inner tomboy! Play superheros, rough house, get all dirty in the mud, teach them how to be courageous and brave.
Yes, there are times it has stretched me, but it’s for the good. Like after church one Sunday, we were out to eat with friends and when we were about to leave Cason started to run around and tackle a friend in the mud …. while in his church clothes. He was completely covered from head to toe, not a spot was dry. (hand to forehead) But you know what, that’s what washing machines are for, it’s okay!
I think the biggest thing I’ve learned about being a boy mom is to let go and to let him enjoy himself. Boys are NOT like girls, we need to let them be boys. Out of control, full of energy, loads of imagination, dirty, and brave!
I cannot wait to hear the stories that Meg has of her little guy! Even in the beginning when she’s changing diapers and get’s sprayed with ahem… you know what. Oh, it will happen!!! It’s part of the initiation process of being a parent! I was sprayed during newborn photos, perfect timing!! haha
Today as we celebrate Meg and the coming arrival of her precious boy I pray for strength for both Meg and her husband. That they would have an extra measure of patience as they figure out what life looks like as a family of three instead of two, and that they would give each other grace during that season. No one is at their “best” when they are sleep deprived, hungry, and hormonal! But most of all I pray that they would soak up every memory and blessing and store it in their hearts, that little boy is one lucky man to have such loving parents!
I hope you feel blessed today Meg, and cannot wait to give you a big hug next month! (oh.. and get some Oklahoma Joes BBQ!)
Ok, so we’re at a shower, enough of the emotional stuff… let’s get to the food!
Today I thought I’d bring a classic recipe! (or at least a classic in our family!) This Pumpkin Spice Latte Coffee Cake will be gone in minutes! I guarantee it! I’ve never had anyone tell me they don’t like it, in fact most of the time they are asking for the recipe!
I got the Basic Coffee Cake recipe from my mother in law and honestly, I don’t really change a lot. You can’t mess with a good thing, ya know!
Since it’s fall I added some Pumpkin Puree to this recipe along with a some Pumpkin Pie seasoning and then a little bit of espresso to turn this baby into more of a Pumpkin Spice Latte version! Cuz, who doesn’t like Pumpkin Spice Latte’s! I mean really, that’s all you see around this time of year. Starbucks definitely banked on that recipe!
Now, normally I make this recipe in a 13×9 glass pan but since it’s a party I went all fancy on ya and made it in a springform cake pan! I gave you instructions on both versions in the recipe below! (cuz I’m nice like that)
Just a warning, you may end up fighting over the crumb topping, it is down right addicting! For realz!
If you’re looking for a fun recipe to make this fall this is it! It is hands down a family staple in our house during this time of year!! Now, if I could just learn to have self control and eat one piece instead of two that would be great! 🙂 Bon Appetite my friends!
PS. if you’re looking for the other recipes brought to this Virtual Baby Shower, check out below! (there are some awesome bloggers down there so don’t skip it!)
Pumpkin Spice Latte Coffee Cake
- Prep Time: 5 mins
- Cook Time: 55 mins
- Total Time: 1 hour
- Yield: 12-16 1x
- Category: Dessert, Breakfast, Holiday, Kid Friendly
- Method: Baked
- Cuisine: American
Description
A moist coffee cake loaded with pumpkin spice flavor and a touch of espresso in each bite.
Ingredients
- 2 1/2 cups white whole wheat 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 pecans
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350º.
- In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
- Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
- Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
- In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
- Mix at slow speed until there are no more lumps.
- Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
- Next, evenly spread pecan topping over batter.
- Place in oven 55-60 minutes. {or until a toothpick come out clean} if using a springform pan or 35-40 if using a 13×9″ pan.
Nutrition
- Serving Size: 1 slice
- Calories: 303
- Sugar: 24 g
- Sodium: 400 mg
- Fat: 16 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 13 mg
Filed Under:
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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28 comments on “Pumpkin Spice Latte Coffee Cake”
This is quite lovely! Tasted better the next day. My only qualm is that the topping was quite fine and powdery, I wish it would have stuck together more. But really a nice cake. BTW I did it in a 9×13 and used half walnuts in the topping.
I made this recipe as muffins. Yielded about 16. I baked at 350 for 30 minutes and they turned out great! I had quite a bit extra topping, so halfway through the bake once the muffins had expanded I added the remaining. I also used all-purpose flour (the same measurements as the recipe calls for – 2.5 cups) and they turned out moist and delicious!
I love the idea of muffins! You had me at moist and delicious!
Hi there. Is it possible to substitute regular all purpose flour instead of white whole wheat flour? I couldn’t find white whole wheat at my grocery store. Would the measurements be different?
Yes you could definitely do that. It would be the same measurements.
My family loves the PSL coffee cake! I made it for the first time two weeks ago and have made two more times since then to share with friends and coworkers. The recipe is perfect as is! Thank you, this cake will be a family fall favorite for years to come.
This recipe is the best. Thank you so much. We devoured it in just a few days. So good!
Oh Donna, this is seriously my favorite coffee cake of all time!
Hi! I made this yesterday. It is so yummy!!! What a great Fall dessert! Thanks!!!!
Hurray! So glad you enjoyed it Trish! 🙂 Yeah for fall and all things pumpkin!
I can’t wait to make this for my guests tomorrow! Does it need to be refrigerated? Could I make it earlier in the day and serve in the evening since my oven will be full of food? 😊❤️ If so how should I store it so it doesn’t get dry?
I store it at room temperature. Just cover it with plastic wrap!
I made this coffee cake for my family this past weekend. Everyone really enjoyed it and I will definitely be making it again. So simple and it was such a special, moist treat. Great recipe!
hurray! So glad to hear it Maria! Love hearing when other people like our family recipes. 🙂 Makes my day!
Oh, now this is a recipe that I NEED to try! I love a good coffee cake and add pumpkin and actual coffee into the mix? Well, it sounds absolutely perfect. Can’t wait to taste it!
Woohoo! Can’t wait to hear what you think Lydia!
OH my goodness! WHAT have you gals done?! I am beyond flattered and really hungry now!
You have my tearing up there! Life is definitely going to be different in a few weeks but hearing such encouraging words makes it all that much better! And less than a month til you are here! Okie Joes for sure 😉
XOXO
hehe (we are sneaky) Did you know? Or was it a complete surprise! 🙂
You are going to be a great mom and I cannot wait to see your little man… and see your baby bump next month…eeek! 🙂
Holy crap this looks friggin’ amazing a reminds me of when I was younger and used to chow down on those horrible for you coffee cake packages from Hostess!!
haha.. right! Best times EVER!
Dang girl! Now this is my jam!
hahaa.. right! 🙂
I LOVE coffee cake, ever since I was a kid! this looks perfect…
Thanks so much Kristina! Hope you enjoy this one! 🙂
This cake looks and sounds amazing! So happy we can all come together to celebrate Megan becoming a boy mom! XO
I agree! It was so fun to do this Liz! 🙂
This looks amazing!! I love pumpkin, and coffee cake, so this is right up my alley. Pinning for later!
Woohoo! Hope you enjoy it Olivia! 🙂