Pumpkin Spice Coffee Cake with Caramel, Figs, and Toasted Hazelnut
Tools + Supplies
3 9-inch cake pans
stand mixer with whisk and paddle attachments
icing bag with filling tip and star tip
icing spatula and lazy susan cake wheel
3.75 cups all-purpose flour
1 packet instant espresso powder
2.25 tsp baking powder
1.5 tsp baking soda
2.5 cups granulated sugar
3 large eggs
1.5 tbsp vanilla extract
1.5 cup sour cream
.75 cup canola oil
1 cup strong coffee, at room temp (I used Archer Farms Pumpkin Spice from Target)
honey and fig spread
1.5 cups hazelnuts
caramel sauce for drizzling (optional)
dried figs for garnish (optional)
heavy cream, powdered sugar, cream cheese, and caramel sauce for icing.
Preheat oven to 350.
Spray cake pans with oil.
In a medium bowl, combine flour, instant espresso, baking powder, and baking soda.
In stand mixer with paddle attachment combine sugar, eggs, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add coffee.
Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.
Divide batter into cake pans. Bake for 30 minutes, rotating pans halfway through.
Let cakes cool on cooling rack for at least 45 minutes before decorating.
Toast hazelnuts on 350 until fragrant.
Put hazelnuts in food processor for 4-5 seconds.
Assemble cake: between each layer, spread fig and honey spread, then icing. Once you have all 3 layers, ice the outside and top of he cake. Drizzle caramel on top of cake (optional). Lightly cover sides and top of cake with hazelnuts. Pipe icing around the top of the cake, and add figs (optional).