Pumpkin Spice Latte Pound Cake

By á-48745

Ingredients

• For the Glaze:
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 1/2 tsp. pumpkin pie spice
• 8 ounces unsalted butter, at room temperature (I used Plugra)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 5 large eggs
• 1 can (15 ounces) solid pack pumpkin
• 1 1/2 tsp. vanilla bean paste
• 1 tsp. powdered coffee (I used Starbucks Via)
• 1/2 cup mini semisweet chocolate chips
• 1 1/2 cups powdered sugar
• 1/2 tsp. pumpkin pie spice
• 2-3 TBSP espresso (or you can use powdered coffee (1/2 tsp. and water)

Details

Adapted from culinaryconcoctionsbypeabody.com

Preparation

Step 1

Heat oven to 325F.
Grease and flour a 12-cup Bundt cake pan or you can use 4 mini loaf pans I use these .
In a medium bowl, combine flour, baking powder, soda, salt, and spice; set aside.
Using a stand mixer with the paddle attachment cream the butter and sugars until light and fluffy.
Beat in eggs, one at a time, scraping down the bowl’s sides and bottom after each addition.
Beat in pumpkin and vanilla.
Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended.
Remove half the batter and place into a medium sized bowl. Set aside.
To the remaining pumpkin batter add the powdered coffee and mix until well incorporated.
Fold in the chocolate chips to the pumpkin coffee batter.
If using the Bundt pan using an ice cream scoop and make a pattern of pumpkin spice, then coffee pumpkin spice, then pumpkin spice, then coffee…and so on. If using the mini loaf pans do two scoops of regular pumpkin spice batter and two scoops of coffee pumpkin batter per loaf pan.
For a Bundt pan bake for 55 to 60 minutes (if you are using the mini loaf pans they take a little less time about 45 minutes…but watch and see as every oven is different), or until a wooden toothpick or cake tester comes out clean when inserted in center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely and then glaze.

For the Glaze:
Whisk together the powdered sugar, spices, and coffee until smooth with no lumps. Pour over cooled cake.
Let set up for about 30 minutes.