The excitement that surrounds the arrival of the various seasonal drinks at a certain major coffee chain baffles me every year. One minute it’s #PSL and before you can blink it’s #RedCups… it’s November! Let’s enjoy Autumn while it’s still here and upgrade your coffee to a cake form. This is my twist on an American recipe for pumpkin cake with the latte part put into the icing.
And the most exciting thing.. a decent sized slice of this has fewer calories than the drink it’s based on. *
1 cup pumpkin puree (I used Libby’s, for UK based people you can get it in the world foods section of larger supermarkets. One cup is less than a tin. You can always scale up the ingredients to use the rest but don’t be tempted to add extra pumpkin without doing this, things will get very mushy)
280g self raising flour
1/2 tsp bicarbonate of soda
2 large eggs
1tsp of each of; cinnamon, nutmeg, mixed spice
200g icing sugar
2tsp instant coffee, dissolved in 50ml water
1/4 tsp of each of; cinnamon, nutmeg, mixed spice
1. Preheat the oven to 180 degrees (fan) or gas mark 6. Grease and line two 20cm cake tins.
2. You can make the cake using the all in one method (as the name suggests, bung it all into a bowl and mix!).
3. Cook for 30-40 minutes.
4. Make up the buttercream icing by mixing together the butter and icing sugar and then adding as much of the coffee needed to get the consistency you want.
5. I cut through each cake to make 4 layers but it still looks effective with just 2 layers. Wait until it’s properly cool if you are going to cut it.
6. Ice between the layers and on top of the cake. Serve with some nice fair trade coffee at a fraction of the cost of buying it out.
*Assuming you can get at least 10 slices out of the cake, based on a grande PSL with whipped cream.