Soft Pumpkin Cream Cheese Latte Bundt Cake
Soft Pumpkin Cream Cheese Latte Bundt Cake made with spiced pumpkin butter, espresso, a creamy cheesecake swirl, and sweet brown butter icing.
Servings: 10
Calories: 550kcal
Ingredients
- 1 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin butter
- 1/2 cup canned pumpkin purée
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 shot hot espresso, or use 1/4 cup brewed coffee
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 16 ounces cream cheese, at room temperature
The Icing
- 6 tablespoons salted butter
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 pinch ground cinnamon
Instructions
- Preheat the oven to 350°F. Butter a 10-inch Bundt pan.
- In a large bowl, whisk together all the cake ingredients, except the cream cheese. Mix until just combined. The batter will be thick.
- In a separate bowl, whisk the softened cream cheese until creamy.
- Spoon half the pumpkin batter into the prepared pan. Dollop the cream cheese over the batter. Spoon the remaining pumpkin batter over. Using a knife, gently swirl the layers together.
- Bake for 55–65 minutes, until a toothpick inserted into the cake comes out clean. I bake mine for 55 minutes, tenting the cake with foil after 30 minutes.
- Cool in the pan for 1-2 hours. Invert onto a serving plate.
- To make the icing, add the butter to a pan over medium heat. Cook until lightly browned, 3 minutes. Remove from the heat. Whisk in the powdered sugar, milk, and cinnamon. Add additional milk as needed to thin.
- Quickly pour the icing over the cake, allowing it to drip down the sides.
Nutrition
Calories: 550kcal
