Pumpkin-Spice-Latte-Cake

By cheeserohan

Ingredients

• 1 stick unsalted butter, melted, plus more for pan
• 1 3/4 c unbleached all-purpose flour
• 2 tsp baking powder
• 4 tsp instant espresso powder
• 1 1/2 tsp pumpkin-pie spice
• 3/4 tsp kosher salt
• 2 large eggs, room temperature
• 3/4 c pure pumpkin puree
• 3/4 c granulated sugar
• 1/2 c packed light-brown sugar
• 2/3 c whole milk, room temperature
• 1 1/2 c heavy cream
• 3 Tbsp confectioners' sugar

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 350F. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.

2. Scrape batter into prepared pan. Bake until top springs back when lightly touched 35 to 40 min. Let cool in pan on a wire rack 10 min. Turn out onto rack and let cool completely, about 2 hr.

3. Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.