Once fall rolls around, there are pumpkin-flavored sweets coming out of my oven non-stop. My take on coffee cake is packed with pumpkin, white chocolate and a healthy dose of espresso. I love baking with pumpkin — not only does it provide that signature seasonal color, it makes for an especially moist cake. This cake feels like a warm hug with every bite — which is the perfect way to start your day.
For the cake:
Preheat oven to 350 F.
Place a small saucepan over low heat and add in the milk and instant coffee. Once the milk warms and begins to release steam, remove from heat and set aside.
In a large mixing bowl, mix together flour, ground cinnamon, baking powder, baking soda and salt.
Using a stand mixer with the paddle attachment or a large bowl and spoon, cream together the butter and cream cheese for 3 to 5 minutes, until soft peaks form. Add the vanilla, eggs and pureed pumpkin, and continue to mix. While mixing, slowly pour in the warm milk and coffee.
Pour the batter into a parchment-lined 9-inch baking dish and bake for 50 to 55 minutes, until golden-brown and the center is set.
For the pumpkin and white chocolate glaze:
In a large heat-proof bowl, combine all of the ingredients. Using a microwave or the double-boiler method (placing your bowl above simmering water, allowing the steam to melt the ingredients gradually), melt together the ingredients, stirring every few seconds.
Immediately after the cake has finished baking, pour on the icing and allow to cool for at least an hour.