Pumpkin Spice Latte Cake
Pumpkin Spice Latte Cake - This delicious Pumpkin Spice Latte Cake recipe is full of the flavours of Autumn/Fall Season. It is extremely tender and easy to make too. This cake is delicious on it’s own but the Maple Cinnamon topping makes it even better! It is THE BEST CAKE for Pumpkin Spice Latte Season!
Ingredients
Cake
- 175 g Light Brown Sugar
- 4 tablespoon Maple Syrup
- 2 Eggs
- 230 g Pumpkin Puree
- 120 ml Olive Oil Light
- 2 tablespoon Espresso Cooled, or Powder (Adjust quantity according to your taste)
- 1 teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Cloves
- ⅛ teaspoon Ground Ginger
- ⅛ teaspoon Ground Nutmeg
- ½ teaspoon Salt
- 125 g Self Raising Flour Self Rising Flour
- 100 g Ground Almonds
- 1 teaspoon Bicarbonate of Soda
- ½ teaspoon Baking Powder
Topping
- 125 g Icing Sugar 1 Cup
- ¼ teaspoon Ground Cinnamon
- 1 tablespoon Butter Softened
- ½ teaspoon Vanilla Extract
- 80 g Maple Syrup ¼ cup
Instructions
- Preheat the oven to 180 C/Gas Mark 4/350 F. Butter and line a 20cm round cake pan/tin with baking paper/parchment paper.
- In a large mixing bowl, whisk together the Maple Syrup, Light Brown Sugar and Eggs until pale and frothy - 2 minutes. You can do this by hand or in a stand mixer on low speed.
- Add the Pumpkin Puree, Olive Oil, Espresso, Spices and Salt. Whisk until smooth.
- Fold in the rest of the dry Ingredients using a wooden spoon or silicone spatula - Flour, Ground Almonds, Baking Powder, and Bicarbonate of Soda. Be very gentle as over mixing at this stage can result in a dense cake.
- Pour the cake batter into the prepared pan. Tap gently on the work surface to remove bubbles.
- Bake in the preheated oven for 55 minutes to 1 hour 10 until a skewer inserted into the middle comes out clean. Leave in the tin for 15 minutes, then remove to a wire rack to cool.
- Make the topping by combining the Icing Sugar, Cinnamon, soft Butter, Vanilla and Maple Syrup in a medium bowl and whisk to form till a thick glaze.
- Once the cake has fully cooled, pour the glaze on top of the cake.
Notes
Make Ahead Instructions
This is the perfect cake to make ahead as it is full of moisture. The cake can be made up to 4 days ahead. Store in the fridge in an airtight container or on the counter top if you live in a cool area. Bring to room temperature before serving. Or prepare the cake but don’t make the icing and freeze wrapped in 2 layers of cling film and one layer of foil for up to 3 months. Thaw overnight in the fridge. Make the icing on the day of serving. Add it to the cake.Storage
To freeze leftovers, slice the cooled cake into individual slices. Wrap each slice in some cling film and kitchen foil. Then place in an airtight container or zip-lock bag. Freeze for up to 3 months. Thaw overnight in the fridge.How to make it in another tin
Loaf Bake in a 2lb Loaf tin for 1 hour to 1 hour 10 minutes or until a skewer inserted into the middle comes out clean. Double the ingredients Bake in a 9 x 13-inch pan for 30-35 minutes or until a skewer inserted into the middle comes out clean. Bundt Cake This batter will fit into a 10 inch Bundt. Bake at the same oven temperature for the same length of time. Cupcakes This batter yields about about 20 - 24 cupcakes. Fill the cupcakes to ⅔ full, and bake 18-21 minutes. Pumpkin Spice Latte Layer Cake Make in 2 tins and bake for 25 - 30 minutes.Variations
Pumpkin Cake is delicious on its own, just as it is. But you can change it up. Here are some suggestions: Make it Vegan Replace the butter in the icing with oil. Sugar Use White (Caster Sugar or Granulated Sugar) instead. Or use Dark Brown Sugar. Add Chocolate Stir some Chocolate Chips into the batter. Roughly 80 - 100g of Milk Chocolate, White Chocolate or Dark Chocolate Chips. Pumpkin seeds Top with Pumpkin Seeds for some added texture. Metric vs US All our recipes are developed and tested in metric measurements. We always use digital scales for accurate results. Please note that I haven’t tested using US Customary.How to make Pumpkin Puree at home
Heat the oven to 180 C/350 F/Gas Mark 4. Chop the Pumpkin into wedges and bake for about an hour, until softened and tender. Blend in a food processor till pureed and smooth.Nutrition
Calories: 377kcalCarbohydrates: 54gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 3mgSodium: 268mgPotassium: 123mgFiber: 2gSugar: 40gVitamin A: 3616IUVitamin C: 1mgCalcium: 76mgIron: 1mg
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