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Pumpkin-Spice-Latte Cake

8

This espresso- and spice-scented cake has the dense, moist texture of a gingerbread.

  • Prep:
  • Total Time:

Photography: Lennart Weibull

Source: Martha Stewart Living, October 2016

Ingredients

  • 1 stick unsalted butter, melted, plus more for pan
  • 1 3/4 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 4 teaspoons instant espresso powder, plus more for dusting
  • 1 1/2 teaspoons Pumpkin-Pie Spice
  • 3/4 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2/3 cup whole milk, room temperature
  • 1 1/2 cups heavy cream
  • 3 tablespoons confectioners' sugar

Directions

  1. Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.

  2. Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.

  3. Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

Cook's Notes

A little more cream is all you need to soften up the topping if it starts to look curdled while you're whisking.

Reviews Add a comment

  • sfauciclarkgma
    9 JAN, 2017
    This cake was so so easy and fast to make. Basically like making muffins and then just whipping cream. Stunning and delicious fall and winter dessert.
    Reply
  • chrisfolliard
    9 OCT, 2016
    Add the espresso powder to the wet ingredients. I used an instant espresso coffee that had larger granules and they did not dissolve in the dry ingredients. My cake had small dark flecks. Next time I also may use slightly less espresso. It was very easy to make and very moist.
    Reply