Pumpkin Coffee Cake Recipe

2 min read

Pumpkin Coffee Cake Recipe

A Juicy Pumpkin Cake Recipe with a touch of hypnotizing Coffee

A Juicy Sponge Pumpkin Cake Recipe with a touch of Coffee to create that perfect autumn delight  we’ve all been looking for.

No matter what time of the year it is, you always want to be at home all snuggled up. What is the best way to try this pumpkin cake? In less than an hour, this cake including an espresso from Gourmesso can enlighten your coffee table.

Fun-Fact: When the autumn gets closer, the pumpkin is not far. From October onwards it can already be harvested. Did you know that the pumpkin is a berry? And indeed the greatest in the world. The great thing about this vegetable – or rather fruit – is that it can be stored until February, then to be baked? Or they freeze the pumpkin pulp and bake this delicious cake every season.

Total time: 55 min

Prep time: 15min; Cook time: 40min

Difficulty: Medium


  • 2 cups of flour
  • 1 tspn of soda
  • ½ tspn baking soda
  • ½ tspn salt
  • 2 tspn cinnamon powder
  • ½ tspn ground nutmeg
  • ¼ tspn espresso powder (Messico Blend Forte of Gourmesso)
  • 1 cup of pumpkin puree
  • ½ cup of brown sugar
  • ½ cup sunflower oil
  • ¼ cup of pure maple syrup
  • ½ cup of milk or buttermilk


  • 1 cup of flour
  • ½ cup of brown sugar
  • 2 tspn cinnamon powder
  • ½ cup unsalted butter (cold)


  • 1 cup of powdered sugar
  • 1/8 tspn cinnamon (sprinkle)

Servings: 12 – 16 Slices of Cake


Preheat at 150 degrees. The cinnamon espresso cake is cooked in the water bath in a baking dish or cake mold, therefore a large casserole for the water and a small cake shaped mold.

Chop the chocolate roughly and then melt it gently in a water bath while stirring. Do not overheat it. Then mix the cocoa powder and the cinnamon as well as the esspresso and gently stir this mixture until it dissolves. Then take the coffee-chocolate mass from the water bath and stir well. Let it cool down.

Stir the eggs and sugar until it becomes creamy. Stir the cream twice and place it under the egg-sugar mixture, then carefully and without excessive stirring, add the chocolate mass. Pour the mixture into a casserole dish or terrine.

Cook the chocolate cake in its small form in the water bath for an hour and a half at 170 degrees, then remove it together with the large mold and then add another half an hour. Finally take out of the water bath and let it cool overnight. Place the chilled cinnamon-coffee and chocolate cake in a cold place and before using it, sprinkle cocoa powder and a touch of cinnamon.

After the cake has cooled (about 45 minutes), the powdered sugar are scattered together with the cinnamon on top.

It’s ready. Enjoy it!


Messico Blend Forte


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