This Pumpkin Coffee Cake Is Like a Warm Slice of Fall

In this edition of Good Taste, I’m bringing you a recipe that’s pretty much made to be eaten during autumn — but is just as delicious the rest of the year.

Taking all the best parts of a coffee cake and a pumpkin spice latte, this recipe layers the moistest pumpkin cake with an espresso streusel before dousing it in a decadent vanilla glaze. I’m a staunch believer that coffee cake needs actual coffee in it, which is why instant espresso shines in the streusel, playing off of the warmth of the cinnamon, ginger, and nutmeg. The best part is that it stays moist for days out on the counter, making it the perfect make ahead dessert or sweet snack to have ready for holiday guests.

Pumpkin Spice Latte Cake

Yield: 1 9-inch square cake

Prep Time: 20 minutes, plus cooling time

Cook Time: 40 minutes

For the Espresso Streusel:

• 1 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/2 cup (1 stick) unsalted butter, room temperature and cubed
• 2 teaspoons instant espresso
• 1/2 teaspoon kosher salt

For the Cake Batter:

• 1 cup canned pumpkin puree
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup olive oil 
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 2 large eggs
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

For the Glaze:

• 1 1/2 cups confectioners’ sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla paste or extract
• Pinch of kosher salt

Directions:

• Preheat the oven to 350° and line a 9-inch square cake pan with parchment paper.
• Make the streusel: In a medium bowl, pinch the streusel ingredients with your fingers until it resembles coarse crumbs.
• Make the cake batter: In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, olive oil, sour cream, cinnamon, nutmeg, ginger, and eggs until smooth. Add the flour, baking soda, baking powder, and salt and fold to combine.
• Pour half of the cake batter into the prepared pan and spread in an even layer, then top with half of the streusel crumbs. Repeat with remaining batter and streusel. Bake for 40-45 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool completely.
• Meanwhile make the glaze: In a medium bowl, whisk the glaze ingredients until smooth.
• Drizzle the glaze over the cooled cake, then slice and serve.

Jake Cohen is a New York Times bestselling cookbook author and nice Jewish boy from NYC. He wrote his first book, Jew-ish, about his love of modern Jewish cooking and baking; his sophomore book, I Could Nosh, is in stores now.