Pumpkin Spice Latte Cake  | Recipes

Pumpkin Spice Latte Cake

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Baking Time:
Makes:16 servings
Freezing:excellent

Ingredients

1 cup 500 mL butter, softened
1 ¾ cup 425 mL packed brown sugar
3 eggs
1 tbsp 15 mL vanilla extract
1 ½ cups 375 mL pure canned pumpkin
3 cups 750 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL ground cinnamon
1 ½ tsp 7 mL baking powder
1 ½ tsp 7 mL baking soda
½ tsp each 2 mL ground ginger, cardamom, salt
¼ tsp each 1 mL ground cloves and nutmeg
1 cup 250 mL cold strong tea

Glaze

1 cup 250 mL icing sugar
3 tbsp 45 mL milk
½ tsp 2 mL vanilla extract
½ tsp 2 mL ground cardamom
¼ tsp 1 mL ground cinnamon

Directions

  1. Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt® pan.
  2. Beat butter and brown sugar in a large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in a medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Spoon into prepared pan.
  3. Bake in preheated oven 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack.
  4. Glaze: Combine ingredients in a medium bowl. Whisk until combined. Drizzle over cooled cake.

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