Pumpkin Spice Latte Cake
The most delicious, moist, spiced pumpkin cake. A beautiful depth of flavour is brought to the cake by the addition of spices and fresh espresso coffee - a spiced pumpkin latte in cake form, what could be better! A perfect treat with a cup of coffee or tea on a cool fall day.
Equipment
- 1 Stand mixer
- 1 22 cm cake tin
Ingredients
Ingredients
- 3 cups steamed and mashed pumpkin
- 3 eggs
- 1 cup vegetable or olive oil
- 1 cup white sugar
- 1 cup of brown sugar
- 3 cups plain all-purpose flour
- 1 ½ tsp baking powder
- 1 ¼ tsp bicarbonate of soda baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp ground ginger
- 60 mL coffee
Instructions
Instructions
- In the bowl of your stand mixer, place your pumpkin, oil, eggs, sugars, espresso and spices. Mix until the pumpkin is smooth and the other ingredients combined.
- To the mixed wet ingredients, add the flour, baking soda and baking powder. Mix until just combined.
- Pour the cake mix into a buttered and floured cake tin (or line a cake tin with baking paper/parchment).
- Preheat the oven to 160C degrees Celsius (or 350 Fahrenheit).
- Bake for 90 minutes. The cake should be cooked when the top is golden brown and a skewer should be able to be inserted into the centre of the cake and be clean when it is pulled out of the cake.
- Allow the cake to cool completely before completely before removing from cake tin/pan.
- Store in an airtight container.
Notes
This cake is superb when covered in swathes of espresso buttercream icing.
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