Use the parchment paper overhang to remove the cake from the pan and place on a cooling rack. Pour the batter into the prepared pan.īake until the center is just set, 25 to 30 minutes. Mix on low speed until completely smooth with no lumps remaining, about 2 minutes. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, and salt. Make the cake: In a stand mixer, beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin on low until combined, about 1 minute, scraping down the sides of the bowl as needed. Line an 8-inch baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides. A moist, tender cake full of fragrant autumn spices.ġ/2 cup melted coconut oil, plus more for greasingģ/4 teaspoon fine pink Himalayan salt (or sea salt)ġ/2 cup (1 stick) salted butter, at room temperatureĢ ounces cream cheese, at room temperature This cake has plenty of personality to stand on its own without any hype. There’s nothing wrong with plain and simple, though. If you wanted to dress it up a little, some toasted or candied walnut or pecan halves arrayed over the top would be a nice touch. I think it serves more like 8 or 9, so I added that in the recipe below. The recipe states that is serves 4, which would mean a whopper of a slab for each person. I especially love the espresso frosting, which adds a subtle bitter and smoky edge to counter the sweetness of the cake. The cozy warmth of the baking spices, the perfect fall touch of sweet pumpkin, and the wake-me-up note of coffee mingle together for a dessert that’s like a big, enveloping hug. A one-pan square cake with a wicked-good espresso frosting. The winning flourish? A fluffy layer of cream cheese frosting emboldened with espresso powder that gets slathered with abandon in a thick layer overtop. With a high ratio of pumpkin puree to flour (just 1 1/2 cups), this cake bakes up very moist and soft with a compact crumb, almost reminiscent in texture of a British steamed pudding. This 8-inch-square cake also incorporates an entire 15-ounce can of pumpkin puree in its batter. It gets plenty of richness from coconut oil. It’s a one-pan cake imbued with cinnamon, ginger, and nutmeg. This clever recipe is from “Half Baked Harvest Every Day” (Clarkson Potter) by Colorado’s Tieghan Gerard, creator of the hit blog, Half Baked Harvest. That’s why I jumped all over this recipe for “Pumpkin Spice Latte Cake.” ![]() Then again, I am a black-coffee drinker all the way.īut put fragrant, autumnal pumpkin spices together with the full-bodied flavor of espresso plus actual bona fide pumpkin in a baked good, and I am so there. The true pumpkin spice latte - in cake form.Īdmittedly, I’ve never understood the hoopla surrounding pumpkin spice latte season, which seems to begin earlier and earlier every year.
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