Take your favorite fall beverage to the dessert plate with this moist cake infused with warm spices, a hint of espresso, and rich pumpkin flavor. When you can't decide if you want a warm latte or sweet treat, have both!
Ingredients:
- 4 cups all-purpose flour
- 5 tablespoons instant espresso powder
- 2 tablespoons pumpkin pie spice
- 3½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 3 cups canned pumpkin
- 1½ cups firmly packed light brown sugar
- 1½ cups granulated sugar
- 1 cup plus 2 tablespoons unsalted butter, melted
- 1 cup whole milk
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- Sweetened whipped cream, to serve
- Garnish: confectioners' sugar, pumpkin pie spice
Directions
- Preheat oven to 350°. Spray a (16-cup) Carolina Cooker Fluted Cast Iron Cake Pan with baking spray with flour.
- In a large bowl, whisk together flour, espresso powder, pumpkin pie spice, baking powder, and salt. In another large bowl, whisk together pumpkin, brown sugar, granulated sugar, melted butter, milk, eggs, and vanilla. Make a well in center of flour mixture; add pumpkin mixture, stirring just until combined. Spoon batter into prepared pan. Gently tap pan on counter 5 times to release air bubbles.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Dust with confectioners' sugar and pumpkin pie spice, if desired. Serve with whipped cream.
