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Pumpkin Latte Coffee Cake

Every now and again, time is short and yet you need something delicious to round out the breakfast menu, or end a special brunch.  This recipe starts with a box mix to get the cake in the oven faster, but shhh, the guests don’t need to know.  I purchased my bread mix at Sam’s Club.

2 packages Krusteaz Pumpkin Spice Quick Bread Mix                                                          IMG_6292
½ c. regular brewed coffee, and water to make 1-1/3c. liquid
2/3 c. butter, melted
2 large eggs
¾ c. semi-sweet chocolate chips

Latte Glaze:
2 pouches Latte Glaze Mix
4 T. brewed coffee

White Glaze:
½ c. powered sugar
2 t. milk

Preheat oven to 350 degrees.  Place cake mix, coffee liquid, butter and eggs in medium bowl.  Stir until moistened.  Place half of the batter into lightly greased fluted bundt pan. (Do not spray to grease, use solid shortening) Sprinkle chocolate chips on top of batter.  Top with remaining batter and gently spread.  Bake 45-50 minutes or until toothpick inserted in center comes out clean.  Let cake cool for 20 minutes.  Remove from pan.

Meanwhile prepare glazes.  For Latte Glaze, put mix in small bowl.  Whisk almost all of the coffee into the mix.  Use remainder of coffee to make glaze to drizzling consistency.

For White Glaze:  Whisk the sugar while gradually adding milk until glaze is the desired consistency.  When cake is cooled drizzle latte glaze and white glaze over cake.  Allow glazes to set before serving.

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