Pumpkin Spice Latte Cake
Pumpkin Spice Latte Cake

Preparation time 20 minutes

Total time: 1 hour 20 minutes

Serves 16

Ingredients

Cake Mix

  1. 250 ml (1 cup) Butter, Softned
  2. 425 ml (1 cup) Packed Brown Sugar
  3. 3 Eggs
  4. 15 ml (1 tbsp) Vanilla Extract
  5. 375 ml (1 ½ cup) Pure Canned Pumpkin
  6. 750 ml (3 cups) Robin Hood® All Purpose Flour
  7. 10 ml (2 tsp) Ground Cinnamon
  8. 7 ml (1 ½ tsp) Baking Powder
  9. 7 ml (1 ½ tsp) Baking Soda
  10. 2 ml (½ tsp) Ground Ginger
  11. 2 ml (½ tsp) Ground Cardamom
  12. 2 ml (½ tsp) Salt
  13. 1 ml (¼ tsp) Ground Cloves
  14. 1 ml (¼ tsp) Nutmeg
  15. 250 ml (1 cup) Cold Strong Tea

Glaze

  1. 250 ml (1 cup) Icing Sugar
  2. 45 ml (3 tbsp) Milk
  3. 2 ml (½ tsp) Vanilla Extract
  4. 2 ml (½ tsp) Ground Cardamom
  5. 1 ml (¼ tsp) 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.

Chef secret : Replace tea with espresso coffee

This recipe is a courtesy of : Smucker Foods

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