a delicious pumpkin flop

Happy Saturday y’all!

~

So I found this recipe for a Pumpkin Latte Coffee Cake. It sounded so wonderful.  To good to be true in fact.  So I eagerly printed it out licking my lips and later than sooner I found the right time to make/mess with it.

The problem was the directions. Or maybe the unique way it was typed up.    Or maybe the long unnecessary process with which they explained the directions.  Or maybe it was originally in French and when it got converted to English something got lost in the translation.  Or maybe the chef…

I don’t know.  But they did have some obsession with using a different bowl for everylittlething.

Something wasn’t clear in there somewhere and I didn’t realize that the cream cheese mixture needs to be saved til the end and then swirled in when the final product is happily awaiting in the 9×13.

Here’s how mine turned out.  It actually was/is pretty good.  {We’re still getting in down.  I’m to embarrassed to have others eat it – ahh, but not too embarrassed to tell y’all about it!  🙂 }

You can see it’s kinda soft.  I keep it refrigerated.  I’m not sure if you have to when you make it the correct way.

Anyway, here’s the recipe { in my easier to understand and concise way of explaining it! } If you give a try, let me know how it turned out!  Send me a pic!  🙂

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Pumpkin Latte Coffee Cake

Preheat oven to 350 & grease a 9×13 pan.

PART I

In a small bowl stir together 2 eggs & espresso powder.  {I used 2 Tbs of instant coffee instead of espresso}  

It will look something like this.

Then with electric mixer, beat 1, 8oz cream cheese til fluffy.  Beat in 2/3 cup sugar, 2 Tbsn flour & 1 tsp vanilla.  Then add egg mixture.  Beat well.

PART II

Mix together 1 1/2 cups sugar, 2 tsp baking powder, 1 tsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 tsp salt and 3 eggs.  Beat in 2/3 cup canned pumpkin.  Then alternate 3 cups of flour with 1 cup buttermilk (Or sour milk).

PART III

Spread half batter on baking pan.  Spoon half of the cream cheese mixture by spoonfuls on top of batter.  Add the remaining batter in spoonfuls; carefully spread over the cream cheee mixture.  Top with spoonfuls of remaining cream cheese mixture.  (Or just use all the cream cheese for the middle, it’s up to you.  Not sure it makes a difference.)  With a knife, swirl batter to marble .

PART IV

Sprinkle with coffee streusel.

Streusel: Mix together 1/2 cup brown sugar, 1/3 cup rolled oats, 1/4 cup flour, and 1/2 tsp pumpkin pie spice.  Cut in 1/4 cup cold butter til crumbly.

~

Bake for 45-50 min or until toothpick inserted comes out clean.

PART V

Serve when cool and if you like, spoon (or dump) coffee drizzle over coffee cake.

Coffee Drizzle:

Stir together 1 1/4 cups powdered sugar & 1 tsp light corn syrup.  Still in cooled espresso or strong-brewed coffee, 1-2 Tbs to make drizzling consistency.  (I used 1 Tbs instant coffee w/ 2 Tbs water)

Ta-da!  

Your finished!

Not that confusing, eh?  🙂  I did my best to make it make sense!


Don’t let my opening remarks discourage you from trying it sometime!

It really does taste yummy!  

I go for anything with coffee flavor!


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4 thoughts on “a delicious pumpkin flop

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