Pumpkin spice latte loaf cake

Name: Pumpkin spice latte loaf cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 - 12 serving(s)
Ingredients: 100 g butter, plus extra to grease; 100 g caster sugar; 75 g light brown sugar; 2 large eggs; 200 g pumpkin puree; 75 mL double cream; 2 tsp. vanilla extract; 2 tsp. espresso powder; 2 tsp. ground cinnamon; 1 tsp. ground ginger; 1 tsp. ground nutmeg; 1/4 tsp. ground cloves; 200 g self-raising flour; 200 mL double cream; 1 1/2 tbsp. icing sugar; 100 g light brown sugar; 1/4 tsp. ground Cinnamon; 1/4 tsp. ground Ginger; 1/4 tsp. ground nutmeg

Your favourite autumn drink reimagined into a tasty cake - this pumpkin spice latte loaf cake is sure to hit the spot.

By Ailsa BurtUpdated: 21 August 2020

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The drink that heralds the start of autumn has been turned into an easy bake load cake perfect for the colder months or Halloween.

It takes just 20 minutes to prep and uses a can of pumpkin puree.

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Yields:

10 - 12 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Cal/Serv:

354

Ingredients

For the cake

100 g
butter, plus extra to grease
100 g
caster sugar
75 g
light brown sugar
2
large eggs
200 g
pumpkin puree
75 ml
double cream
2 tsp.
vanilla extract
2 tsp.
espresso powder
2 tsp.
ground cinnamon
1 tsp.
ground ginger
1 tsp.
ground nutmeg
1/4 tsp.
ground cloves
200 g
self-raising flour

For the icing

200 ml
double cream
1 1/2 Tbsp.
icing sugar

For the coffee glaze

2 tsp.
espresso powder
100 g
light brown sugar

For the spice mix

1/4 tsp.
ground Cinnamon
1/4 tsp.
ground Ginger
1/4 tsp.
ground nutmeg

Directions

1. Step 1Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin. In a large bowl beat together the butter and sugar until light and fluffy. Beat in the eggs one by one followed by the pumpkin puree and double cream. Stir in the vanilla, espresso powder, spices and the flour. Spoon into the prepared loaf tin and bake in the oven for 1hr, until a skewer inserted into the centre comes out clean.
2. Step 2Leave to cool in the tin for 10min before removing to cool completely on a wire rack. Lightly whip the double cream and icing sugar together until just holding its shape. Put to one side.
3. Step 3Add the espresso powder, light brown sugar and 50ml of boiling water to a small saucepan over a low heat, until the sugar melts and thickens. Leave to cool for 5min. Mix together the spices.
4. Step 4Spoon over the whipped cream and drizzle over the coffee glaze. Lightly dust over the spice mix.