Warm spices blended with earthy pumpkin make this coffee cake perfect for an autumn brunch.
Ingredients
5eggs
2tsp.instant espresso powderor instant coffee granules
1(8-oz.
In a small bowl stir together two of the eggs and the espresso powder; set aside.
Credit: Kritsada Panichgul
In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy.
Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth.
Beat in egg-espresso mixture; set aside.
Add the remaining three eggs, one at a time, beating well after each addition.
Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined.
Spread half of the batter in the prepared baking pan.
Spoon half of the cream cheese mixture by small spoonfuls on top of the batter.
Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture.
Top with spoonfuls of the remaining cream cheese mixture.
With a knife, swirl batter to marble.
Sprinkle with Coffee Streusel.
Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
Cool in pan on a wire rack for 45 minutes.
Spoon Coffee Drizzle over coffee cake in a lacy pattern.
Cool completely on wire rack.
Using a pastry blender, cut in butter until crumbly.
Coffee Drizzle:
In a small bowl stir together powdered sugar and corn syrup.
Stir in enough cooled espresso or strong-brewed coffee (1 to 2 tablespoons) to make drizzling consistency.
Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake.
Wrap in foil; overwrap in plastic wrap.
Freeze for up to 3 months.
Thaw in the refrigerator overnight.
To serve, top with Coffee Drizzle.
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup.
Add enough milk to make 1 cup total liquid; stir.
Let stand for 5 minutes before using.
2,000 calories a day is used for general nutrition advice.
