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Cozy Pumpkin Spice Cold Foam Coffee Cake Recipe

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A tender, spiced coffee cake that crumbles beautifully into warm coffee, topped with a silky pumpkin spice cold foam that slowly melts into every sip. It is the perfect fall morning treat that combines warm cake and cold foamy coffee in one delightful experience.

Ingredients

  • All-purpose flour, 1 ½ cups (180g)
  • Granulated sugar, ¾ cup (150g)
  • Light brown sugar, ¼ cup (50g), packed
  • Baking powder, 1 ½ teaspoons
  • Baking soda, ½ teaspoon
  • Salt, ½ teaspoon
  • Pumpkin pie spice, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Unsalted butter, ½ cup (1 stick, 113g), melted and slightly cooled
  • Pumpkin puree, ¾ cup (170g)
  • Buttermilk, ½ cup (120ml)
  • Large egg, 1, at room temperature
  • Vanilla extract, 1 teaspoon
  • All-purpose flour (for streusel), ½ cup (60g)
  • Light brown sugar (for streusel), ½ cup (100g), packed
  • Cinnamon (for streusel), 1 teaspoon
  • Cold unsalted butter (for streusel), ¼ cup (½ stick, 56g), cut into small cubes
  • Chopped pecans or walnuts (for streusel), ¼ cup (30g) – optional
  • Heavy cream (for cold foam), ½ cup (120ml)
  • Milk (for cold foam), 2 tablespoons (30ml)
  • Pumpkin pie spice (for cold foam), ½ teaspoon
  • Vanilla extract (for cold foam), ½ teaspoon
  • Powdered sugar (for cold foam), 1 tablespoon (optional)
  • Freshly brewed hot coffee, about 1 cup per serving
  • Extra pumpkin pie spice, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. Make the streusel: In a medium bowl, whisk together flour, brown sugar, and cinnamon. Add cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized butter pieces. Stir in chopped nuts if using. Refrigerate while you make the batter.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  4. Mix wet ingredients: In a separate medium bowl, whisk together melted butter (warm, not hot), pumpkin puree, buttermilk, egg, and vanilla extract until smooth and well combined.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.
  6. Layer the cake and streusel: Spread half of the batter into the prepared pan. Sprinkle about two-thirds of the streusel over the batter. Drop remaining batter in spoonfuls over the streusel and gently spread. Top with remaining streusel and press down lightly.
  7. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan on a wire rack for at least 15 minutes, then lift out using parchment overhang.
  8. Make the cold foam: In a small bowl or jar, combine heavy cream, milk, pumpkin pie spice, vanilla extract, and powdered sugar (if using). Whisk vigorously by hand for about 2 minutes, or use a handheld frother for 30 to 45 seconds, until thick and frothy.
  9. Assemble and serve: Place a slice or generous crumble of warm coffee cake in the bottom of a mug or wide glass. Pour hot coffee over the top, leaving about an inch of space. Spoon cold foam over the coffee. Dust with pumpkin pie spice and serve immediately.

Notes

Do not overmix the batter to keep the cake tender. For the best cold foam, use cold cream and a cold bowl. If the streusel sinks into the batter, chill it for 15 minutes in the freezer before layering. The cake can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. The cold foam does not store well; make it fresh each time.

Nutrition

Keywords: pumpkin spice, coffee cake, cold foam, fall recipe, brunch, pumpkin, coffee

Find it online: https://evabake.com/cozy-pumpkin-spice-cold-foam-coffee-cake-recipe/