Pumpkin spiced latte cake

Name: Pumpkin spiced latte cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 100 ml vegetable oil, plus a drop for greasing; 425 g can America’s Finest Solid Pack Pumpkin; 2 Waitrose British Blacktail Free Range Eggs large; 100 ml strongly brewed coffee; 125 g caster sugar; 125 g light brown soft sugar; 250 g plain flour; 1 tsp bicarbonate of soda; ½ tsp salt; 1 tsp mixed spice; 1½ tsp ground cinnamon; ½ tsp ground ginger

The combination of rich espresso with silky pumpkin and warming spice is delicious in this Martha Collison cake recipe.

4.5 out of 5 stars(14) Rate this recipe

Vegetarian

Serves10
CourseCake
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins
Pluscooling

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100ml vegetable oil, plus a drop for greasing
½ x 425g can America’s Finest Solid Pack Pumpkin
2 Waitrose British Blacktail Free Range Eggs large
100ml strongly brewed coffee
125g caster sugar
125g light brown soft sugar
250g plain flour
1 tsp bicarbonate of soda
½ tsp salt
1 tsp mixed spice
1½ tsp ground cinnamon
½ tsp ground ginger

For the coffee syrup

50ml strongly brewed coffee
50g caster sugar

For the icing

50g icing sugar
100g Essential Waitrose full fat soft cheese
1 tsp vanilla extract
250ml double cream
Ground cinnamon, for dusting

Preheat the oven to 180ºC, gas mark 4, and grease and line a 900g loaf tin with baking parchment. In a large mixing bowl, beat together the oil, pumpkin purée, eggs, coffee and sugars.
Using another bowl, combine the flour, bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ones, then mix until a smooth batter forms, with no large lumps of flour remaining. Pour into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin while you make the syrup.
Stir the coffee and sugar for the syrup together in a small saucepan and warm over a low heat until the sugar dissolves. When you can no longer see any crystals, turn the heat up and simmer for 2-3 minutes until thick and syrupy. As the cake cools, brush the top with some warm syrup, then allow the remaining syrup to cool completely.
To make the icing, whisk together the icing sugar, soft cheese and vanilla using a balloon whisk, until smooth. Add the cream in a steady stream, whisking continuously until the icing is thick and billowy. Pile up onto the top of the cooled cake and dust with cinnamon. Drizzle with the remaining coffee syrup, then serve, preferably with steaming mugs of coffee.

Typical values per serving when made using specific products in recipe