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By Sarah Hunt, AZFB Communications Intern

Photo By Krista of Joyful Healthy Eats

This is the perfect fall recipe to make to fill up your cake stand. What could be a better combination than pumpkin spice and coffee cake? Use this dish with coffee or tea for breakfast, as an after-school snack, to entertain guests, or for dessert!

Pumpkin Spice Latte Coffee Cake

By Krista of Joyful Healthy Eats blog

Prep Time: 5 mins | Cook Time: 55 mins | Total Time: 1 hour

Yield: 12-16 servings

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 (optional if serving to kids or non-coffee drinkers)
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup finely chopped pecans
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. 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.
3. Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
4. Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
5. In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
6. Mix at slow speed until there are no more lumps.
7. Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
8. Next, evenly spread pecan topping over batter.
9. 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

Find more delicious recipes on Fill Your Plate’s recipe database!