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Pumpkin spice coffee cake gets a jolt of expresso

November 07, 2012|Scott Anderson | Culinary Passion

My latest creation came about when playing with some espresso-ground pumpkin spice coffee. 

I love the flavor and was interested in trying to coax out more flavors at breakfast, hence the Pumpkin Coffee Cake. I also wanted it to have a bite to it so that it can perk up anyone sampling the moist coffee cake. 

If you desire you can easily leave out the cayenne, and add in another teaspoon of cinnamon, or nutmeg.

However, be careful, nutmeg can overpower the batter if used liberally. Allspice or 1/2 teaspoon of clove is nice additions to the recipe as well. 

As usual, have fun, be creative, enjoy your time in the kitchen and play with your food.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Pumpkin spice coffee cake

For the cake:
2/3 cups all-purpose flour
1/2 cup brown sugar
2 teaspoon baking powder
1 teaspoon espresso-ground pumpkin spice coffee (see cook’s note)
1 teaspoon ground cinnamon
1/2 cup canned pumpkin
1/8 teaspoon  cayenne pepper
1/3 cup whole milk
1 egg
1 tablespoon pure vanilla extract

For the topping:
1/3 cup brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon
Pinch fresh ground nutmeg

Preheat oven to 375 degrees.

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Grease a 8-by-10-inch baking dish lightly with butter. Add in a little sugar, tap to evenly coat pan, remove excess.

In a bowl, combine flour, brown sugar, baking powder, ground coffee, cinnamon and cayenne. In a mixer bowl, gently combine on low speed, pumpkin, milk, egg, and vanilla extract. Gradually, add in flour mixture until batter is smooth. Pour batter into prepared baking dish.

In a separate bowl, stir brown sugar, granulated sugar, cinnamon and nutmeg until combined. Sprinkle over cake batter.

Bake until a toothpick inserted into the center comes out clean, approximately 25 minutes.

Cook’s note:  Take your favorite brand of pumpkin spice coffee and grind fine until it’s espresso powder consistency. I prefer Green Mountain Pumpkin Spice Light Roast. If you don’t have a coffee grinder, then use a small food processor or blender.

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