Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze

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10 cup Bundt Pan


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

Coffee Glaze:

1/3 cup strong brewed coffee

1/3 cup granulated sugar

1 1/2 tablespoons coffee-flavored liqueur or Kahlua (optional)

Kahlua-Cream Cheese Glaze:

4 ounces cream cheese, softened

2 cups powdered sugar, sifted to remove lumps

1 tablespoon Kahlua

1-2 tablespoons milk

Glazed or toasted pecans to sprinkle on top of glaze (optional)



Preheat the oven to 350°F.

To make the cake: 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 the cake: Thoroughly grease a 10-cup Bundt pan. 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 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 top with Kahlua-Cream Cheese Glaze.

To make Kahlua-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 thick, use offset spatula if needed. Sprinkle top of cake with glazed or toasted pecans if desired.  (I used Emerald Glazed Pecans)


Preparing Bundt Pan:

Use a baking spray that does not contain lecithin which will cause sticky buildup on pans. Wait and grease the pan right before adding the batter, to prevent grease from sliding down the sides of non-stick Bundt pan if left too long without any batter. Instead of flouring your pan after greasing it, try coating it with granulated sugar instead. You’ll avoid a build up of gunky flour on the surface of your cake after baking, while the sugar will be in semi-liquid state while cake is warm, allowing the cake to slide right out of the pan.

* While whole wheat flour can make baked goods dry with a coarser texture, the white whole wheat flour is still 100% whole grain and makes for a tender and light crumb. The nutty flavor of the white wheat also pairs well with the warm spices and espresso. Substitute all-purpose flour if you prefer.