- 1 cup all-purpose flour
- 1 cup dark brown sugar (firmly packed)
- 2 tablespoons of the Thoroughbred Espresso (finely ground)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 0.5 cup unsalted butter, cut into cubes
- 2.25 cups all-purpose flour
- 2 tablespoons of the Paint Horse Pumpkin Spice (finely ground)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1.25 cups white sugar
- 3 large eggs, at room temperature
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 0.5 cup strongly brewed coffee, cooled to room temperature
- 0.5 cup heavy whipping cream, at room temperature
There’s something about the smell of pumpkin spice and coffee drifting through a kitchen that just feels like fall on the range. The Paint Horse Pumpkin Spice Coffee Cake is our saddle-up take on a seasonal classic: soft, spiced pumpkin cake layered with a buttery espresso crumble that brings out the rich roast notes of our Thoroughbred Espresso and the cozy warmth of Paint Horse Pumpkin Spice coffee. Its the kind of bake that makes mornings slower and coffee cups refill themselves. Whether you’re sharing it at a barn brunch or baking it for quiet mornings at home, this cake hits that sweet spot between comfort and coffeehouse indulgence rich, aromatic, and unmistakably Wrangler. Serve it warm with a fresh pour of Wrangler Coffee and a cool breeze through the kitchen window.
- Preheat the oven to 350 degrees and grease a roughly 9x13-inch pan.
- Prepare topping by combining flour, dark brown sugar, finely ground Thoroughbred Espresso, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs and set aside.
- Prepare the cake batter by whisking flour, finely ground Paint Horse Pumpkin Spice, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
- Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
- Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the topping mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining topping evenly over the top of the cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.
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