Pumpkin Espresso Cake.

November 1, 2019

The feature of your Thanksgiving table

Thanksgiving is the time to feature autumn abundance: turkey, cranberries, and of course pumpkin. What I love about the popular fall fruit (yes, pumpkin is actually a fruit!) is that it can be incorporated into pretty much any appetizer, main course, or dessert! Pumpkin Squash Soup? Yum. Pumpkin Sausage Stuffing? Yes, please. Pumpkin Espresso Cake? I’d like five slices!

I never knew pumpkin and coffee go so well until I made this Pumpkin Espresso Cake. It’s moist, has a subtle taste of coffee for all those espresso lovers, and is surprisingly light despite it being a pumpkin cake which can be traditionally tough and heavy. It is also very customizable, especially the toppings you choose to add to the cake. Drizzle over a caramel sauce, garnish with toasted caramelized pecans, or decorate with swirls of maple whipped cream!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Pumpkin Espresso Cake.

Espresso Filling

  • 1/2 cup light, packed brown sugar
  • 2 tablespoons espresso powder
  • 1 teaspoon ground cinnamon

Pumpkin Cake

  • 1 15- ounce can pumpkin purée
  • 4 large eggs
  • 3/4 cup canola, avocado, or melted coconut oil
  • 3/4 cup white, granulated sugar
  • 1 cup light, packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Confectioner’s sugar ((for topping))
  1. Preheat oven to 350 degrees F. Grease a 9-inch diameter bundt cake pan. Set aside.
  2. To make the espresso filling, whisk all filling ingredients together in a small bowl. Set aside.
  3. In a large bowl, whisk together the pumpkin, eggs, oil, both sugars, and vanilla until well incorporated. Fold in flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Add about 1/3 of the batter to the greased pan. Sprinkle half of espresso filling on top; then layer with about 1/4 more of the batter. Sprinkle remaining espresso filling, and pour remaining batter on top. Bake cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before dusting confectioner’s sugar on top. Enjoy with coffee or tea!

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