 | | Directions | LATTE CREAM CHEESE LAYER:
- Whisk the eggs slightly and then stir in the instant coffee granules; set aside.
- Beat the cream cheese until smooth. Add the sugar, flour, and vanilla to the cream cheese; beat until well blended.
- Add the egg and coffee mixture and beat until blended; set aside until ready to layer with the cake (do not refrigerate).
PUMPKIN CAKE:
- Preheat the oven to 350 degrees F. Prepare Bundt pan by greasing the entire inside. Be sure to get it in every crease of the pan. Set pan aside.
- Whisk together the first 5 dry ingredients.
- In a large mixing bowl beat the softened butter for about 30 seconds; then gradually add the sugar while beating.
- Beat until light and fluffy. Add the eggs one at a time, beating between each. Add the pumpkin and beat until well mixed.
- Begin gradually adding the dry ingredients and the buttermilk, alternating between the two. Beat between each addition. Continue until all dry ingredients and buttermilk have been added and mixed in evenly.
- Mix up the Streusel Topping as directed and spread evenly into the bottom of the Bundt pan.
- Pour half of the pumpkin cake batter over the streusel and spread out evenly.
- Spoon half of the cream cheese mixture on top of the pumpkin cake batter. Do not spread the cream cheese layer out, leave in spoonfuls.
- Add the remaining pumpkin cake batter on top of the cream cheese and carefully spread the batter out evenly.
- Add the remaining cream cheese mixture by spoonfuls in same manner as before.
- Marble the pumpkin layers and cream cheese layers by swirling through the layers with a knife. Swirl thru the batter several times but do not over do it or the two will mix together too much.
- Place the cake in the preheated oven and bake for 40 to 45 minutes or until a toothpick poked in the middle comes out clean.
- Remove from the oven and place on a wire rack to cool for 10 minutes; after cooling for 10 minutes, turn the cake out onto a cake plate. If streusel topping sticks in the pan, use a spoon to scrape it out and place it back on top of the cake. Allow cake to cool completely.
COFFEE GLAZE:
- Combine the powdered sugar and corn syrup together in a small bowl and stir until smooth.
- Add the strong coffee in increments until the mixture is a good consistency for drizzling.
- Drizzle over the cooled cake. Serve.
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Prep Time: 1.5 hours
Cook Time: 40 minutes
Container: Bundt cake pan
Servings: 12
Serving Size: 1 slice
|  | | Ingredients | | - | | LATTE CREAM CHEESE LAYER: |
| - | | 2 eggs |
| - | | 2 teaspoons instant coffee granules |
| - | | 8 ounces cream cheese - softened |
| - | | 2/3 cup sugar |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon vanilla |
| - | | PUMPKIN CAKE: |
| - | | 3 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon pumpkin pie spice |
| - | | 1/2 cup butter or margarine - softened |
| - | | 1 1/2 cups sugar |
| - | | 3 eggs |
| - | | 2/3 cup pumpkin puree - can use canned pumpkin |
| - | | 1 cup buttermilk |
| - | | STREUSEL: |
| - | | 1/2 cup brown sugar |
| - | | 1/3 cup oatmeal (quick oats work fine) |
| - | | 1/4 cup flour |
| - | | 1/2 teaspoon pumpkin pie spice |
| - | | 1/4 cup butter or margarine - cold |
| - | | COFFEE GLAZE: |
| - | | 1 1/4 cups powdered sugar |
| - | | 1 teaspoon light corn syrup |
| - | | 2 tablespoons strong brewed coffee |
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