Are you one of those people who counts down the days until Starbucks brings back their Pumpkin Spice Latte for the Fall? Or, are you like me? You’re not a coffee drinker, but, tend to order at least one during the season because you’re into pumpkin and the taste isn’t that bad even though it is coffee. Either way, I have the dessert for you today to get your pumpkin spice latte fix without all the caffeine and you don’t have to wait for it to cool down to truly enjoy it. A Pumpkin Spice Latte Bundt Cake.
While you do need two different batters to get the pumpkin spice and latte portions of the cake, you don’t start out by making two separate ones. You start off by making the pumpkin spice one, dividing it in half and adding an espresso mixture and cocoa powder to one of them.
Next, the fun, and depending on how you do it the messy part. Initially when I tried this recipe I tried to halve it to make a loaf sized cake. Something went wrong and while it tasted okay, the texture was a little weird. It was kind of rubbery. When I added the batter to the pan I used two cookie scoops to alternate adding it in. I think I was low on patience that day because it felt like it was taking forever. So, the next time I made the recipe, per the instructions and used a Bundt pan I decided to add the batters to piping bags. Well, instead of using 16-inch ones, I opted to use 12-inch ones. Which were too small so as I was piping the batter into the Bundt pan it was overflowing a bit from the top of the bags. In the end though, very little batter was lost. Once I was done piping all the batter into the pan I tapped it on the counter a few times to get rid of any air bubbles and to make sure the batter had incorporated together and settled.
I baked it in a 350 F preheated oven for about 40 minutes and after letting the cake cool in the pan for 10 minutes I inverted it onto a wire rack to cool completely.
Once it was cooled, it was time to enjoy a slice. And even though it was a bit of a mess to get the batters into the pan the cake did end up with a nice pattern. And yes, the taste is very on point with your traditional Pumpkin Spice Latte.
Pumpkin Spice Latte Bundt Cake
2 tablespoons instant espresso
3/4 cup evaporated milk
2 1/3 cups cake flour*
2 teaspoons baking powder
1 teaspoons pumpkin pie spice
1/2 teaspoon Kosher salt
1 1/4 cups sugar
1/2 cup butter, at room temperature
1 1/4 cups canned pumpkin
2 egg whites
1 teaspoon vanilla extract
1/3 cup vegetable oil
3 tablespoons dark unsweetened cocoa powder
*To make my own cake flour, I used 2 1/3 cups of all-purpose flour, removed 4 tablespoons and 2 teaspoons of the flour and replaced it with the same amount of cornstarch. After whisking it together I then sifted it to make sure it was well combined. For future reference, when a recipe calls for cake flour, you can simply use all-purpose flour and remove 2 tablespoons per cup of flour and replace it with cornstarch. Whisk the two together and then sift.
Preheat oven to 350 F. Spray a Bundt pan with baking spray, or grease with butter and lightly coat with flour.
In a small bowl whisk together the instant espresso and 1 tablespoon of the evaporated milk, until the expresso has dissolved.
In a medium bowl whisk together the flour, baking powder, pumpkin pie spice & Kosher salt.
In a large bowl, using a handheld mixer on medium, beat together the butter and sugar until fluffy. Add in the pumpkin, eggs, egg whites, vanilla extract and oil. Beat on low until combined.
With the mixer on low, add the in the flour mixture in three parts alternating with the remaining evaporated milk.
Divide the batter in half. In one half add in the espresso mixture and the unsweetened cocoa powder. Fold the batter until the expresso mixture and cocoa powder is incorporated into it and no streaks of either remain.
Using two cookie scoops, two large spoons, or two piping bags, alternate adding the batter to the prepared Bundt pan. Once all the batter has been added, tap the pan on the counter a few times to release any air bubbles and to ensure the batter is well incorporated.
Bake in the preheated oven for 35 – 40 minutes, or until a cake tester inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, before inverting and letting the cake cool completely.
Slice and enjoy.
Recipe from Better Homes & Garden