Pumpkin Spice Coffee Bundt Cake combines the flavors of pure pumpkin with Starbuck’s Pumpkin Spice coffee, spices and a spiced icing drizzle.

Pumpkin Spice Coffee Bundt Cake

By Sue Lau | Palatable Pastime

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Pumpkin Spice Coffee Bundt Cake is my recipe of the day for Bundt Bakers. As a blogging group, we meet up online monthly to share new cake recipes on a specific topic. This month we are sharing recipes for cafe au lait in cakes.

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For this month’s theme my thoughts went immediately to pumpkin spiced coffee drinks. They’re always so popular at this time of year. And cake is a perfect venue for adding actual pumpkin. Pumpkin adds moistness to the cake in addition to flavor.

For the coffee element I went with ground Starbucks Pumpkin Spice Coffee, which was staring right at me on the grocery store end cap. For the recipe, I could have brewed some up extra strong and reduced the volume by simmering. But that might risk making it too bitter.

Instead, I ground some out extra fine using my mortar and pestle. You could also use a coffee mill, but I prefer to use mine only for non-flavored coffees.

From there I added some extra spices to adjust the flavor as well as a little pumpkin spice liqueur we happened to have on hand. A simple spiced icing is the finishing touch. The result is wonderful depth of pumpkin spice goodness.

Bundt Bakers

Hooray for Cafe au Lait

• A Day in the Life on the Farm serves up Almond and Coffee Kugelhopf
• Sneha’s Recipe shares Cafe Au Lait Bundt Cake With Coffee Ganache 
• Patyco Candybar baked up a Cafe & Walnuts Bundt Cake 
• Palatable Pastime celebrates Fall with Pumpkin Spice Coffee Bundt Cake
• Magical Ingredients offers Vegan Coffee Almond Bundt Cake

Pumpkin Spice Coffee Bundt Cake

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Pumpkin Spice Coffee Bundt Cake

Pumpkin Spice Coffee Bundt Cake

Sue Lau

5 from 10 votes

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Course Cake, Dessert

Cuisine American

Servings 10

Calories 596 kcal

Equipment

• 1 10 cup Bundt cake pan

Ingredients

  

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Cake:

• 3/4 cup buttermilk warmed until hot
• 1/2 cup ground Starbuck's pumpkin spice coffee
• 1 cup canned pumpkin
• 3 large eggs
• 1-1/2 cups brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon molasses
• 1 cup unsalted butter melted and cooled
• 2 tablespoons Hiram Walker pumpkin spice liqueur
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans

Icing:

• 2 cups sifted powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon pumpkin spice
• 5-6 tablespoons heavy cream

Instructions

 

• Preheat oven to 350F.
• Spray a 10-cup Bundt pan with Baker's release spray or grease liberally.
• Use a coffee mill or mortar and pestle to further grind coffee into a less grainy powder.
• Heat buttermilk and stir in coffee and allow to rest for 15 minutes.
• Place pumpkin, eggs, brown sugar and vanilla in a mixing bowl and blend well.
• Add the coffee/buttermilk mixture, molasses, cooled melted butter and liqueur and blend again.
• Separately, mix the flour with the baking powder, baking soda, cinnamon and salt.
• Add that gradually to the wet batter and mix until smooth, then fold in the pecans.
• Pour the batter evenly into the cake pan and bake for about 50 minutes or until a toothpick tests clean.
• Cool cake in pan ten minutes, then turn out and finish cooling on a wire rack.
• Once cool, whisk together the icing and drizzle over cake, allowing time for it to dry before storing.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 596kcalCarbohydrates: 72gProtein: 8gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 108mgSodium: 248mgPotassium: 237mgFiber: 3gSugar: 40gVitamin A: 4598IUVitamin C: 1mgCalcium: 86mgIron: 3mg

Keyword Starbuck's recipes

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