The perfect pumpkin spiced latte cake!

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Moist pumpkin coffee cake, spiced with ginger, cinnamon and allspice layered with coffee buttercream frosting and drizzled with white chocolate ganache. Autumn has arrived people!

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Autumn makes me want to snuggle up with a cosy blanket in front of the fire with a good book, a hot chocolate and a slice of coffee cake. This cake is the best of both worlds, coffee cake and pumpkin cake! Whats not to love!

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Sams mum recently adopted the most adorable bulldog puppy called Pumpkin! And this recipe was very much inspired by her. Too bad she can’t eat any!

Ingredients – for the cake

    1. 425 g tin of pure pureed pumkin
    1. 200 g soft dark brown sugar
    1. 450 g caster sugar
    1. 240 ml sunflower oil
    1. 150 ml water
    1. 4 medium eggs
    1. 375 g self raising flour
    1. 1 tsp salt
    1. 2 tsp cinnamon
    1. 1 tsp mixed spice
  1. 1 tsp ginger
  2. 1 tsp vanilla
  3. 2 tsp instant coffee dissolved in a little hot water.

Ingredients – for the icing 

    1. 400g butter
    1. 800g icing sugar
  1. 7 tsp instant coffee

Ingredients – for the drizzle

    1. 100 ml double Cream
    1. 150 g white chocolate finely chopped
  1. orange gel food colour

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Method – for the cake

    1. Preheat the oven to 180C. Spray 3x 7″ cake tins and line the bottom with baking paper. If you don’t have 3 you can bake them one at a time.
    1. Mix together the pumpkin, sugars, oil, vanilla, coffee, eggs and water. Beat with a wooden spoon until combined.
    1. In another bowl sift the flour, baking powder, salt and spices.
    1. Add the dry ingredients to the wet ingredients and fold in until combined.
  1. Spoon the mixture into the 3 tins, being careful to ensure there is an even amount in each tin. If you only have one tin, spoon out a third of the mixture.
  2. Bake for 35 – 45 minutes or until a skewer comes out clean. Remove from the oven and leave to cool on a wire cooling rack.

Method – for the icing

    1. Mix the coffee with a little hot water, just enough for it to dissolve. Set to one side to cool.
    1. Beat the butter with an electric whisk until light and pale. Add the icing sugar and beat again until fluffy.
    1. Add the coffee and beat again until all the coffee has combined. Store in the fridge until you are ready to use it.
    1. When the cake layers are cold, using a long serrated knife, level off the top so that they are even.
    1. Sandwich together alternating layers of cake and icing, ensuring that your icing layers are an even thickness and that you cake stands up straight.
  1. Using a spatula, ice the outside of the cake with icing and smooth down well. Cake smoothing tools really help with this, but a standard spatula will do just fine.
  2. Store the cake in the fridge until the ganache is ready to drizzle.

Method – for the ganache drizzle 

    1. In a small saucepan, heat the cream over a medium heat until just bubbling.
    1. Remove from the heat add the chocolate, stirring until its fully melted and the mixture has thickened.
    1. Add the food colouring a drop at a time mixing well after each drop, until its the desired colour.
    2. Pop the ganache in the fridge to cool a little, so it doesn’t melt the frosting. Remove when it is cool to the touch but still quite runny.
  1. Remove the cake from the fridge and drizzle the ganache.
  2. At this point you can leave it like this, add sprinkles or decorate anyway you like.

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And there you have it, Pumpkin Spiced Latte Cake! If you give this recipe a try, let me know how it goes by tagging @whatseatingmanchester in your social media post. And if you want to see the real life Pumpkin head over to my Instagram for the photos!

Sarah x

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