Fans of Pumpkin Spice Latte will love this warmly spiced Bundt cake with an espresso-cinnamon swirl and coffee glaze, topped with a layer of Kahlua-Cream Cheese.
Happy Friday and National Bundt Day! Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze is a splurge-worthy dessert, ideal for Thanksgiving or any fall gathering!
To make this cake you’ll need a 10-cup Bundt pan. Use your favorite Bundt pan and design of your choice. I used a 10-cup Swirl Bundt Pan. I also used King Arthur White Whole Wheat flour which is 100% whole grain and makes for a tender and light crumb. The nutty flavor of the white wheat pairs well with the warm spices and espresso. Substitute all-purpose flour if you prefer.
Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze,
recipe adapted from King Arthur Flour
1 can (15 ounces) pumpkin purée
4 large eggs, at room temperature
3/4 cup vegetable oil
1 cup brown sugar, packed
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups King Arthur White Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup brown sugar, packed
1 tablespoon espresso powder or instant espresso
1/2 teaspoon ground cinnamon
1/3 cup strong brewed coffee
1/3 cup granulated sugar
1 1/2 tablespoons coffee-flavored liqueur or Kahlúa, optional.
A 50ml mini bottle would be the perfect size for this recipe.
Kahlúa-Cream Cheese Glaze:
4 ounces cream cheese, softened
2 cups powdered sugar, sifted to remove lumps
1 tablespoon coffee-flavored liqueur or Kahlúa
1-2 tablespoons milk
Glazed or toasted pecans to sprinkle on top of glaze (optional)
Preheat the oven to 350°F.
Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended.
In smaller bowl, mix flour, baking soda and powder, cinnamon, pumpkin spice and salt. Add dry ingredients to wet ingredients, stirring gently until ingredients are combined.
To make the filling: Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.
To assemble cake: Thoroughly *grease a 10-cup Bundt pan. (*see notes below) Spoon one-third of the cake batter into the bottom of the prepared pan. Sprinkle half the filling on top. Spoon another third of the batter into the pan and sprinkle with the remaining filling. Spread the remaining batter on top, smoothing it with a spatula so the sides are slightly higher than the center -> the cake will bake more evenly and be less likely to form peaks.
Bake cake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and allow it to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.
While the cake is baking, make the glaze by whisking together the coffee, sugar, and coffee-liqueur. If the coffee isn’t hot enough to dissolve the sugar, heat briefly in microwave, stirring until the sugar dissolves.
Brush the coffee glaze evenly over the cake with a pastry brush while the cake is still warm, allowing glaze soak in before applying a second layer. When glaze has soaked in and dried a bit, add Kahlúa-Cream Cheese Glaze.
To make Kahlúa-Cream Cheese Glaze:
Mix cream cheese with sugar and Kahlua. Add milk 1 tablespoon at a time, thinning to desired consistency. Pour over cooled cake. If glaze is thicker use offset spatula depending on pan design if needed. Sprinkle top of cake with glazed or toasted pecans if desired. (I used Emerald Glazed Pecans)
*Here are some tips from King Arthur Flour to prevent your Bundt cake from sticking:
Use non-stick vegetable oil spray that does not contain lecithin (which will cause a sticky buildup on pans) or melted shortening — not butter. The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. If your pan design is intricate, use a pastry brush to apply melted shortening to all the nooks and crannies.
Grease the pan just prior to adding the batter. Greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom.
Instead of flouring your pan after greasing it, try sprinkling it with granulated sugar instead. You’ll avoid a build up of gunky flour on the surface of your cake after baking. The sugar will be in semi-liquid state while the cake is warm, allowing the cake to slide right out of the pan.
I dusted my greased pan with sugar instead of flour and it worked like a charm!
This cake is moist, oh so good and fills the kitchen with a wonderful aroma of fall while baking! If you’re a fan of pumpkin spice and coffee, I hope you’ll try this recipe, deserving of a spot in your Thanksgiving dessert buffet!
Happy Baking and National Bundt Day!