Coffee Pumpkin Bundt Cake

So what do you do with extra coffee leftover after an event?  Well you make cake of course!  AND not just any cake, a healthier cake, with less sugar.  Wait, wait, don’t stop reading yet.

With my nutrition background, I am happy that eating healthy is not hard for me.  Now do I eat healthy all the time? Ummmm, no!  However, eating healthy makes me happy, and I always feel fantastic after a nutrious meal!  More about the delicious cake in a moment.

On Saturday my hubby and I went to the Race for the Cure for Susan G. Komen.  We were on my hubbies work team, there were almost 200 of us.  Of all the groups there, we were in the top ten for the largest groups, which is so fun!  The day was amazing, and the race was beyond beautiful!

During my nutrition degree I worked with a breast cancer awareness study.  The women I met in those four years were beyond inspiring.  I am so thankful everyday for the experience, and all that I learned while working on the study.

The Race for the Cure has always been important to me, I always wanted to find a way to donate to help in finding a cure.  This year was different, a few months ago someone near and dear to my heart was diagnosed with the awful disease.  Now helping find a cure, and donating is more than important to me, it is a passion.  When they brought the survivors out at the end of the ceremony, it was the most emotional moment for me.  I realized at that moment this race was so much more than I ever realized.  The energy, inspiration, devotion, and strength was everywhere, you were surrounded by soooooo much love!

I will be putting a pink ribbon on my site for the month of October.  Now here are few pictures of the wonderful race, I hope you enjoy!

AND since *ALL* animals are welcome at Cafe Terra, I had to share this adorable picture.  So many animals were dressed up at the race, I fell in love with the paws on this Boston Terrier.

Hubby and I picked up coffee for our group, a perfect way to wake us up!!  There was coffee leftover after the race, so I decided to keep some and make a sweet treat.  At first I wanted to make a coffee cake….with coffee, makes sense right?  BUT then decided a bundt cake would be fun, AND delicious!  I had coffee, pumpkin, and my all time favorite sweet treat addition, Chobani Greek Yogurt.  So it was time to make it a healthier treat, with 50% less sugar than most bundt cake recipes.


Coffee Pumpkin Bundt Cake

A healthier choice for dessert, a moist cake with every bite full of coffee happiness!

25 minsPrep Time

45 minsCook Time

Save Recipe

Ingredients

For the Glaze:
1/3 cup sweetened cocoa powder
1/3 cup sugar
1/2 cup coffee
2 Tbsp salted butter
2 Tbsp Godiva Chocolate Liquor
For Cake:
2 Tsp canola oil
2 Tbsp flour, you may need more.
1 cup sugar
6 Tbsp salted butter, softened
1 large egg
3/4 cup vanilla chocolate Chobani Greek Yogurt
1 3/4 cup coffee
2 Tbsp Godiva Chocolate Liquior
1 15oz can of pumpkin puree
1 tsp vanilla extract
3 cups all purpose flour
1/2 cup sweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin spice

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease bundt pan with 2 tsp canola that you brush on pan, then cover pan with flour, tap off excess flour off of pan.

For Glaze - In small sauce pot over medium low heat, heat together sweetened cocoa powder, sugar, coffee, butter, and chocolate liquor. Once heated together into a chocolate syrup, take off burner and let cool completely.

In Medium bowl - mix together sugar, butter, egg, Chobani Greek Yogurt, Coffee, Chocolate Liquor, pumpkin puree, and vanilla extract.

In small bowl - mix together flour, sweetened cocoa powder, baking powder, baking soda, salt, and pumpkin spice.

Mix wet and dry ingredients together, pour in greased and floured bundt pan. Bake for 40-45 minutes, depending on oven.

When you bring out cake, get cake out of pan, and put on slotted pan over sheet pan, and pour chocolate sauce over warm cake.

Enjoy!

Notes

This cake is not very sweet, so depending on what your preference is, if you want it sweeter add another 1 cup of sugar. If you add sugar, you may need to add more liquid to ensure the batter does not get to dry, you can add 1/2 cup coffee.

6.8
http://www.cafeterrablog.com/2012/10/09/coffee-pumpkin-bundt-cake/

This cake was soooooo full of coffee flavor, a perfect cake to enjoy with your morning cup of coffee!  The cake was not very sweet, but soooooo delicious, AND no guilt in each bite!

What is your favorite way to cook/bake with coffee?

What is your favorite bundt cake to make?

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  • I love this bundt, Terra! Using coffee, Greek yogurt, and pumpkin together is such a wonderful idea!

    • Thank you so much! I can’t stop eating this coffee happiness:-) Hugs, Terra

  • Paula @ Vintage Kitchen

    I´m a coffee fanatic, especially in baked goods. To pair it with pumpkin, that´s a new and terribly interesting idea, since I always have extra coffee. And the liqueur just makes this cake more appealing!

    • Thank you so much! Coffee is pretty fantastic! Hugs, Terra

  • Although I’m not a cofee drinker (and I think I’ve mentioned this here several times lol), I do like coffee in some baked goods and this bundt wow..is definitely one I know I’d love! SO creative, Terra! It looks beautiful!

    • No coffee? SAY WHAT!?!?! LOL!!!! A little coffee in cake makes the cake really fun, and a new dimension for a delicious cake:-) Thank you so much, Hugs, Terra

  • Trying to watch what I eat and keep healthy. This looks like a potential dessert I’ll try!

    • Let me know if you make it! And I hope you enjoy it as much as we did:-) Take care, Terra

  • The pumpkin bundt looks wonderful.
    With a skirt and painted claws….poor thing…

  • You know I am ALL over this!! Coffee is my ultimate adoration for sure. And cake! And pumpkin just rounds out this perfect recipe!

  • Yuuuuuuuuuuuum!!!!!!!!!

  • What a beautiful bundt cake, I love it! so pretty!

  • Sanjeeta kk

    How beautiful the bundt cake look! And with coffee flavors..yum…

  • What a gorgeous bundt, Terra! I love the pumpkin coffee combination! 🙂

  • What a delicious sounding cake, and what a great way to use up extra coffee. I love bundt cakes because they are not loaded with frosting. Thanks for sharing your recipe.

  • Amy

    You’ve done it again! How do you always manage to churn out such delicious-looking (and tasting!) recipes!? Added it to our ever-growing list of goodies to make. Hope you’re having a great week. 🙂

    Amy
    @Chobani

    • Awwww, you made my week rock!!! Thank you Amy for leaving such a lovely comment:-) I really do enjoy creating fun new recipes with delicious Chobani:-) Hugs, Terra

  • kitchenriffs

    Wow, this must have such a nice flavor! Great looking cake, and you managed to sneak seasonal pumpkin in there, too! Really, really nice – thanks.

  • Oh my goodness! I adore coffee in baked goods, especially in chocolate things. It deepens the flavor in such a wonderful way. This pumpkin bundt is astounding. Love it! I’ve been on a bundt kick lately thanks to #BundtaMonth. Have you heard about it? It’s run by Lora of Cake Duchess and An from Baker Street. This theme for October is pumpkin… you should submit this one because it is amazing! Here’s the link in case you’re interested: http://www.cakeduchess.com/2012/10/pumpkin-streusel-bundt-cake-with.html

    • Hi Kate!!! Thank you so much:-) Anu let me know to link it up, so I did it on her site:-) I love the idea of a #bundtamonth so much fun:-) Sending hugs, Terra

  • what is it? “A bundt cake” I couldn’t resist saying that after seeing the movie “My Big Fat Greek Wedding”. I just love that part and always think of it whenever I see a bundt cake. Your cake looks yummy and who wouldn’t love it! The photos of the race are great too especially the dog..

    • Jamie

      ha ha ha thanks for reminding us all of the Bundt scene in that great movie. Ha ha now I have to watch it again.

  • Hey Terra, I just went to subscribe to your blog and I pressed google reader and then it brought up what is supposed to be your feed and it was some other blog that is not a food blog. I hit the subscribe in the upper right hand corner of your blog. Just thought I would let you know. I even typed in your blog name in my google reader to try it that way and it still brought up the other blog 🙁 Hope you have a good weekend.

    • Thank you Suzanne! It is weird, I had a funny feeling something was up. Every time I comment with someone who has Comment Love plugin, I have to take it off my comment, it comes up with a weird link. I will be fixing it this week, and will let you know when done! Hugs, Terra

  • I was just wondering about the measurement for Canola Oil, it says “2 Tsp” did you mean teaspons “tsp” or tablespoons “Tbsp” Thank you.

    • Hi Kelley, The canola oil is for greasing the bundt pan, it may take more than 2 tsp. I was able to spread it around okay:-) Let me know if you have any other questions, and what you thought of the cake! Take care, Terra

      • after I read through the instructions I saw that (*Blush*) Thanks for the clarification! I’m getting ingredients today 😀 Didn’t have the Chocolate liquor!

  • Love this post Terra, and I love how you write “Eating healthy makes me feel happy”-I think there’s no better endorsement than that for healthy eating! Pinning this recipe to “Make Me Gluten Free”-so delicious! And, love that you did The Race For The Cure. My hubby and I did that w/ the kids several years ago~such a great event, and love the photo of the doggie 🙂 Hope you have a fabulous weekend!! xoxo

    • Thank you so much EA!!! Thank you for pinning the recipe:-) I hope your weekend is wonderful! Sending hugs, Terra

  • Those paws! Adorable. And this cake! I love everything about it – the combo of pumpkin and coffee, the yogurt, yum. Can’t wait to try!

  • Jamie

    This recipe is so bookmarked! Fabulous! And congrats on participating in such a fantastic, worthy cause. My cousin has been living with Stage 5 breast cancer for years! And as a Boston owner I am in love with this Boston in a pink tutu. I am saving this pic on my laptop.

  • This sounds really nice. I never thought about a combination between coffee and pumpkin, but since pumpkin with chocolate tastes good, this must too – especially with some booze involved. I pinned the recipe and will try it.

  • Lora @cakeduchess

    how can Lisa not be a coffee drinker;p Love this gorgeous bundt and definitely love the addition of coffee:)Great shots from the race (adorable pup) Thanks for linking to #BundtaMonth, Terra:)xo

  • mjskit @ mjskitchen.com

    Coffee and chocolate in a cake sounds perfect! Love that it’s a little healthier than the usual bundt. Looks so very, very tasty! What a great way to spend your weekend and for such a great cause!

  • [email protected]

    I was so excited to make this bundt, but it turned out to be bundt bomb. I did follow the recipe to a “T”, but to no avail…gooey and undone inside. The outside looked great, but not the inside. I baked it for an hour and 15 minutes. At that point, I just stopped. I made the glaze while it was baking and that was quite tasty, though. I will keep that glaze recipe in when I make another bundt. I bake A LOT, so I know it’s not my oven. Has anyone else had the same issue????