Description

Indulge in the flavors of fall with this delightful Pumpkin Spice Latte Cake. This moist and spiced cake combines pumpkin puree and coffee, creating a cozy treat perfect for gatherings or as a comforting afternoon snack. With hints of cinnamon and nutmeg, every slice evokes warmth and nostalgia, making it an irresistible addition to your autumn dessert lineup.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs (room temperature)
1/2 cup vegetable oil
1/2 cup brewed coffee (cooled)
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or line it with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate bowl, beat the sugar and eggs until light and fluffy. Mix in the pumpkin puree, vegetable oil, cooled coffee, and vanilla until smooth.
Gradually combine the dry ingredients with the wet mixture until just blended; avoid overmixing.
Pour the batter into the prepared bundt pan and bake for 45–50 minutes or until a toothpick comes out clean from the center.
Let the cake cool in the pan for about ten minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: For added flavor, consider incorporating chocolate chips or nuts into the batter. For a lighter option, substitute half of the pumpkin puree with applesauce. Store leftovers in an airtight container at room temperature for up to three days.