Pumpkin is nutritious and delicious. It can be used in a variety of ways. It’s easy to get kids to eat their veggies when you roast them, bake them in a pie or make a frothy drink out of them. Remember Harry Potter’s love for Pumpkin Juice? I shared all those recipes in last year’s October Garden Buzz, so I thought I’d focus on the adults this year. Yes, you can have your coffee and eat it too. Here is a recipe for Pumpkin Spice Latte Cake, with coffee frosting of course!
Cake Ingredients:
½ cup butter, room temperature
2/3 cup packed light or dark brown sugar
1 T pure vanilla extract
2 large eggs, at room temperature
1 15 oz can pumpkin puree
1 ½ cups all-purpose flour
1 ¼ tsp baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground cardamom
1/2 teaspoon ground nutmeg
¾ teaspoon salt
Frosting Ingredients:
½ cup salted butter, at room temperature
2 oz. cream cheese, at room temperature
1 ½ cups confectioners’ sugar
1 T instant coffee powder
1 T vanilla extract
Process:
Preheat the oven to 350. Grease and flour an 8-inch square baking pan.
MAKE THE CAKE: In a stand mixer, beat together the butter, brown sugar, vanilla, eggs, and pumpkin on low until combined, about 1 minute, scraping down the sides of the bowl as needed Add the flour, baking powder, baking soda, cinnamon, ginger, cardamon, nutmeg, and salt. Mix at medium speed until completely smooth with no lumps remaining, for about 2 minutes. Pour the batter into the prepared pan.
Bake until the center is just set, 25-30 minutes, place it on a cooling rack. Let cool.
MEANWHILE, MAKE THE FROSTING: Beat together the butter and cream cheese until light and fluffy, about 2 minutes. Add the confectioners’ sugar, instant coffee powder, and vanilla. Beat until the frosting is light and fluffy, 2-4 minutes more.
Spread the frosting over the cake. Slice, snack and enjoy. Store in an airtight container at room temperature for up to 5 days.
Photo Credits: www.aceofgray.com (1), Joy Johnson (2)