Especially one that not only looks like a pumpkin, but it tastes like one too.
Well, this Pumpkin Spice Latte Bundt cake will not disappoint.
As most of you know, I am not usually the cook in this house.
But occasionally, I get in there and give baking a whirl, with David’s help, of course.
So, I ran across this recipe from Olivia @livforcake, and of course, since it looked like a pumpkin and tasted like a pumpkin, I had
to try it out. Olivia is a queen in the cake world, so be sure to check her out.
Next, we poured our batter in a greased and floured bundt pan. Unfortunately, I only had one pan, so we had to make one, let it cool, and then make the second cake.
The baking time will vary according to your oven. We baked ours for 38 minutes which was perfect.
We let the cake cool in the pan for about 45-60 minutes before removing it from the pan.
After you have baked two of these, and they are cooled. It is time to remove the bottom part of the cake, so the bottom is flat.
Olivia put some icing between the two layers of the Pumpkin Spice Latte cake and then glazed the entire cake.
I decided to try to glaze each cake individually and then put the two cakes together.
I slowly went around all of the edges until the entire cake was glazed. Getting the consistency of the glaze is a bit tricky.
I was not concerned about the inside edges as I knew I would get the inside of the cake glazed after putting the two cakes together.
And Voila, what a beauty this is. It almost looks like a ceramic pumpkin until you look closely.
And the best part was that it was delicious!
Pumpkin Spice Latte Bundt Cake Recipe
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 2 tsp espresso powder
• 1 tsp salt
• 3/4 cup unsalted butter 170g, melted
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 14 oz pumpkin puree 398ml, not pumpkin pie filling
• 3 large eggs room temperature
• 5 cups powdered sugar
• 6 Tbsp milk
Pumpkin Spice Latte Bundt:
• Preheat oven to 350F and grease & flour two 6 cup Bundt pans (or two 8 1/2″ x 4 1/2″ loaf pans, or one 12 cup Bundt pan).
• In a medium bowl, whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt.
• In a large bowl, whisk together sugars, melted butter, pumpkin, and eggs.
• Add dry to wet and mix until just combined.
• Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about. 40-45 mins).
• Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
• In a large measuring cup or bowl, whisk together the sugar and milk until completely combined (I actually use a fork to do this). Glaze will be thick.
• Trim off any domes on the Bundts so you can stack evenly.
• Flip one Bundt over so it’s flat side up. Place onto a cooling rack over parchment (to catch the glaze).
• Pour a bit of glaze over the flat part and spread evenly, place other Bundt on top.
• Pour glaze over top, nudging with a spoon as needed so that the entire Bundt is covered.
• Allow to set, cut and serve.
Saturated Fat: 4g
Vitamin A: 3350IU
Vitamin C: 0.8mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion too
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