I wasn’t sure what to call this coffee cake. It’s like a traditional streusel topped cake, but with actual coffee elements along with a spiced pumpkin cake.  It’s got pumpkin, spices, a brown sugar coffee swirl and a coffee crumble topping. It has to be a pumpkin spice latte, right?

I combined a few different recipes into this one and I think it works really well. The cake is subtly spiced and moist while the coffee elements are a bit stronger and deliver some crunch.

What you need:

Swirl:

• 2 tbsp unsalted butter, softened
• 2 1/2 tsp instant coffee granules
• 1/2 tsp cocoa powder
• 1/4 cup light brown sugar

1. Place all ingredients into a small bowl and mix until combined. Mixture will be crumbly. Set aside.

Streusel Topping:

• 1/2 cup all purpose flour
• 1/4 cup cold unsalted butter
• 1/2 cup light brown sugar
• 1 tbsp instant coffee granules

1. Place all ingredients in a bowl and mix until combined. Mixture will be crumbly but hold its shape if you squeeze it. Break into small pea sized crumbles. Set aside.

Drizzle:

• 2 cups powdered sugar
• 2 tbsp softened unsalted butter
• 1 tsp vanilla
• 3-4 tbsp milk

1. Same as before, place everything into a bowl and whisk until combined. If your powdered sugar is particularly lumpy, pass it through a sieve beforehand. Set aside either in a piping bag, or a bowl with some plastic wrap just touching the surface to prevent drying out.

Cake:

• 1 cup butter, softened
• 1 cup granulated white sugar
• 2 eggs, room temperature
• 1 cup pureed pumpkin
• 1 tsp vanilla
• 2 cups all purpose flour
• 3 tsp pumpkin pie spice (or make your own!)
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt

Preheat oven to 350.

1. Begin by creaming butter and sugar with a hand mixer (or them beefy arms of yours) until fluffy. Gradually add eggs and mix each time. Mix in pumpkin puree and vanilla.
2. In a separate bowl mix flour, pumpkin pie spice, baking soda, baking powder and salt. Gradually add dry ingredients into wet ingredients and mix until well combined.
   

   Fluffy creamed butter/sugar = fluffy cake!

3. Line a 9×9 square or round baking pan with parchment paper (I used an 8×8 and it was fine). Place half of the mixture in pan and spread evenly. Sprinkle swirl mixture evenly over bottom, it wont perfectly cover everything but try to get even distribution. Top with remaining batter and sprinkle crumble mixture on top. Lightly press down on the crumble mixture to adhere it to cake. If you used a slightly smaller pan like I did you may have excess crumble. Either go all in and pile more on top or discard 😛
4. Bake in preheated oven for 45-50 minutes. A toothpick inserted should come out mostly clean with a few moist crumbs.
5. Remove from oven and allow to fully cool. Drizzle icing over top and let set a minute or two before slicing!

Enjoy!