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pumpkin angel food cake

Pumpkin Spice Angel Food Cake with Coffee Glaze

This tender, fluffy cake makes a delicious fall dessert. As an added bonus, it's virtually fat-free. It's the perfect finish to a heavy holiday meal.
Servings 8
Author Turnip the Oven


For the cake

  • 1 1/2 cups egg whites 9 to 12 eggs
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar divided
  • 1 tablespoon instant espresso powder
  • 1 tablespoon hot water
  • 1 cup plus 2 tablespoons sifted cake flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

For the glaze

  • 1 1/2 cups confectioners sugar
  • 3 to 4 tablespoons strong brewed coffee or prepared instant espresso


To make the cake

  1. Preheat the oven to 375ºF. In a stand mixer fitted with the whisk attachment (or with a hand mixer) whip the egg whites until foamy. Add the cream of tartar and salt and whip until the mixture forms soft peaks. With the mixer running, slowly add in 1 cup of sugar and whip until the mixture forms stiff peaks, about 30 seconds.
  2. In a small bowl, stir together the instant espresso powder and hot water.
  3. Using a sieve set over a large bowl, sift the cake flour, remaining 1/2 cup sugar, and pumpkin pie spice.
  4. Using a spatula, carefully fold the flour mixture 1/3 at a time into the egg white mixture. Fold in the espresso-water mixture and the vanilla extract.
  5. Spoon the batter into an ungreased 9- or 10-inch tube pan and spread it evenly. Bake until golden-brown, 30 to 35 minutes.
  6. Remove the cake from the oven and invert it over a wine bottle (insert the bottle through the hole in the middle of pan and flip the cake over on top). Let cool to room temperature. Run a knife around the cake to loosen it, then turn it out onto a serving plate.

To make the glaze

  1. Combine the confectioners' sugar and 3 tablespoons coffee in a small bowl and whisk until smooth. If the mixture is too stiff, add the remaining tablespoon of coffee. Pour some of the glaze over the top of the cake, letting it drip down the sides (you may not need all the glaze).