Sunday, October 25, 2015

Pumpkin Spice Latte Cake

It's that time of year when everything includes pumpkin.  If you're a fan of those pumpkin lattes at your favorite coffee shop, you'll love this cake.  Moist with hints of coffee and a deep pumpkin flavor.  I made this cake a few weeks ago when friends came for dinner.  Normally I would send the leftovers to work with Tim, rather than keep them around to tempt us each evening.  Not with this one, it was so good, I couldn't give it up.  And yes, I ate way too much cake.




Pumpkin Spice Latte Cake with Cinnamon Frosting
Recipe courtesy of Baking Bites
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 cup sugar
1 large egg
1 cup pumpkin puree
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 cup buttermilk
2 tsp water
2 tsp instant espresso or 1 packet Starbucks Via

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice and salt.
In a large bowl, whisk together sugar, egg, pumpkin puree, vegetable oil and vanilla extract until very smooth. Stir in half of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, mixing just until no streaks of dry ingredients remain.
In a small bowl, combine water and instant espresso or Starbucks Via and stir to dissolve. Add in 1 cup of pumpkin cake batter and stir until batter and coffee are well-combined.
Place dollops of pumpkin batter around your prepared pan, intermixed with dollops of coffee batter. Use a butter knife or spatula to swirl the two batters together.
Bake for 20-23 minutes, until a toothpick inserted into the center of cake comes out clean or with only a few moist crumbs attached.
Allow cake to cool completely before icing. Spreading icing on in a thin, even layer.
Serves 16-20
Cinnamon Frosting
1/3 cup butter, room temperature
2 tbsp brewed coffee, cold
1 tsp vanilla extract
1 tsp ground cinnamon
2-2 1/2 cups confectioners’ sugar
Combine all ingredients in a large bowl and mix together at high speed. Gradually blend in the confectioners’ sugar until the frosting is soft and spreadable.

3 comments:

  1. That does sound like a nice seasonal treat:@)

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  2. This cake sounds amazing. I'm sure I'd eat too much of it too!

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  3. This does sound too good to give up! Maybe I'll make just a half recipe :)

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