I’m in love with fall, the majestic colors of the leaves has inspired me to make this beautiful Pumpkin Spice Latte cake for your Thanksgiving gathering. It will be the center of attention on your Thanksgiving table. I couldn’t wait to get baking this fun, easy, affordable and adorable fall season bundt cake.
Begin looking in your pantry to make sure you have all ingredients ready to get started. You will probably already have most of them on hand. Planning ahead with a checklist of ingredients can help make this effortless when it comes time to make
You don’t have to be the cake boss or a celebrity baker to pull this off. With most ingredients probably in your kitchen pantry already. Your guests are going to love the whimsical decoration of edible leaves. Yes the leaves are edible cake decoration. If you feel creative make them yourself or to make life a little easier with the help of already made cake decorations. I found mine here, just click on photo below and check out all the edible leaves available.
Click photo below to purchase edible leaves
- Flour: I only use unbleached flour and the finest I can find for baked goods.
- butter: you can use salted or unsalted as long as its good quality
- sugar: Cane Sugar less is best or I like trying different natural sweeteners, honey, or ground dates.
- pumpkin puree: When possible I do like organic pumpkin puree or if there is time fresh pumpkin
- greek yogurt: This adds so much lightness to the cake.
- spices: the combination of spices I use in this cake make it outstanding.
- Italian twist: Adding instant espresso turns this truly into a latte and the mascarpone elevates the frosting to gourmet. Simple easy tricks makes this cake stand out from the rest.
- edible leaves: How inspiring are these beautiful edible leaves for everyone to enjoy.
A few important tips before you get started on your recipe!
- When buying your canned pumpkin puree be sure it says pumpkin puree. You will want to stay away from Pumpkin pie filling for this recipe.
- I use butter in this recipe I find that underlying buttery taste so welcoming.
- I truly can not decide of it’s a cake or a bread and thats ok with me. I add less sugar than a cake yet the delicious frosting can definitely be considered a cake. I like to think it is a bread and a cake all in one. Either way it is wonderful to serve and present on your holiday table.
Pour yourself a cup of coffee, sit down, put on some beautiful piano music, get yourself a heirloom dessert plate, now cut a slice and enjoy it and savor the moment. There is nothing like a homemade cake. Enjoy it and share it.
Pumpkin Spice Latte Bundt Cake with Mascarpone Cream cheese pumpkin Butter Frosting
A Special Easy and delicious Pumpkin Spice Latte Bread Cake to excite all your guests at Thanksgiving or any fall celebration. Changing of the leaves edibles make it unique and simple to duplicate.
Equipment
- Bundt Cake Pan
Ingredients
- 2 cups unbleached flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp instant espresso
- 1 tsp allspice 1/2 for cake batter/other half save for frosting
- 1 tsp cinnamon
- 1 1/2 sticks butter (softened) Save 1/2 stick 9 2oz for frosting. One full is for the cake stick equals 1/2 of a cup or 4oz
- 2 0z cream cheese
- 3 oz mascarpone Italian cream cheese
- 1 cup sugar you can also use honey, brown sugar if desired same measurement or to taste
- 15 oz puree pumpkin fresh or one can equals 15 oz
- 1/2 cup greek yogurt
- 3 whole eggs
- 1/2 cup almond milk or milk of your choice
- 2 tbsp Pumpkin butter (for Frosting) can substitute 2 tbsp of pumpkin puree
- 1 tbsp maple syrup
Instructions
- Pre heat oven to 350 degrees. In a medium bowl with a fork or hand whisk blend all dry ingredients together. Flour, baking powder, baking soda, instant coffee, allspice, cinnamon. Set aside.
- In a mixing bowl on medium combine butter and sugar with a mixer until creamy. Lower mixer to Low speed, then slowly add eggs and continue to mix. Should have a nice creamy consistency.
- Begin to add the yogurt, pumpkin puree and milk blend with mixer on low.
- With a hand spatula begin to add the dry ingredients little by little to the pumpkin wet ingredients. Folding it all in until it is fully incorporated. Now, on low speed, mix for one to two minutes with electric mixer. Be sure not to over mix.
- Pour all cake batter into your bundt pan. be sure it is distributed evenly before baking.
- Place on middle rack, in your pre heated 350 degree oven. Should bake in about 45 minutes. Each oven is different check by placing a toothpick in center. If toothpick is clean when removed the center is done. Cooking times will vary according to oven and altitude. Remove from oven when baked and allow to cool
- In the meantime while cake is baking begin to make the frosting. In a bowl combine Softened Cream cheese, mascarpone, butter, powdered sugar, 1 tablespoon maple syrup, pumpkin butter, 1/2 teaspoon allspice. Blend on low with electric mixer until creamy.
- When cake is completely cooled, begin to frost. I like to use soft strokes and make it swirly. Then add the fun edible leaves or other decorations for fall. I added acorns. If not serving immediately, cover with a cake dome and place in fridge until half hour or so before serving.
- Slices beautifully and tastes so delicious!
