Pumpkin Spice Latte Bundt Cake: A Perfect Fall Delight
As autumn wraps us in its cozy embrace, the enchanting combination of pumpkin spice and coffee awaits in the form of a Pumpkin Spice Latte Bundt Cake. This delightful treat captures the essence of the season, bringing joy and warmth to any gathering. Moist, rich, and adorned with a delectable glaze, this cake is your go-to comfort dessert for crisp fall days.
Why You’ll Love This Recipe
This recipe isn’t just a cake; it’s an experience. Embrace the comforting blend of pumpkin spice and coffee that fills your kitchen with an irresistible aroma. With a simple preparation process and a crowd-pleasing flavor, it’s perfect for family gatherings or a peaceful afternoon treat. The cake’s texture is wonderfully moist, and the combination of spices is both familiar and exciting.
Ingredients
– 2 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tsp pumpkin pie spice
– 1 cup unsalted butter, room temperature
– 2 cups granulated sugar
– 4 large eggs
– 1 cup pumpkin puree
– 1/2 cup brewed strong coffee, cooled
– 1/2 cup buttermilk
– 2 tsp vanilla extract
For the glaze:
– 1 cup powdered sugar
– 2 tbsp brewed strong coffee
– 1/4 tsp pumpkin pie spice
Necessary Tools
– Bundt pan
– Whisk
– Large mixing bowl
– Medium mixing bowl
– Spatula
– Wire rack
Ingredient Swaps and Additions
Feel free to craft your own version by adding ingredients such as chocolate chips or crushed nuts. For a dairy-free option, swap buttermilk with almond milk combined with a tablespoon of vinegar.
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
3. In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Incorporate pumpkin puree into the mixture until smooth.
5. In a separate bowl, mix coffee, buttermilk, and vanilla extract.
6. Gradually add dry ingredients and the coffee mixture into the batter, starting and ending with dry ingredients. Mix until just combined.
7. Pour the batter into the bundt pan and smooth the top.
8. Bake for 50-60 minutes. Cool for 10 minutes in the pan, then transfer to a wire rack.
9. Prepare the glaze by whisking powdered sugar, coffee, and pumpkin pie spice. Drizzle over the cooled cake.
Serving Suggestions
Enhance the flavors by serving it with vanilla ice cream or a dollop of whipped cream. A cozy cup of coffee or warm apple cider complements this cake beautifully.
Pro Tips for Success
Ensure your ingredients are at room temperature for a smoother batter. Gently fold the ingredients to avoid overmixing for a fluffy cake texture.
Storing and Reheating
Store leftovers in an airtight container for up to three days. Reheat slices in the microwave for about 15 seconds to enjoy that fresh-baked warmth.
FAQ Section
1. Can I make this gluten-free? Yes, substitute with a 1:1 gluten-free all-purpose flour.
2. Can I use canned pumpkin pie mix? It’s best to use pure pumpkin puree for the correct consistency and flavor.
Conclusion
This Pumpkin Spice Latte Bundt Cake is more than just a dessert; it’s an invitation to enjoy the delights of fall in every bite. Perfectly simple and utterly delicious, why not bake it today? Share your photos with us, and don’t forget to tag them on Pinterest and Instagram!
Nutritional Information (Approximate per serving)
Calories: 350
Fat: 16g
Carbohydrates: 47g
Protein: 5g
Sugar: 31g
