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
Equipment
- 1 10 cup Bundt cake pan
Ingredients
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
Nutrition
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