Sunday, October 21, 2012

Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream

I love fall. I love the colors the leaves turn. I love the crisp air as I watch football. I love mums. I love apples and warm spices. I love the NC State fair. I love boots and sweater dresses. But most importantly, I love PUMPKIN. Starbucks Pumpkin Spice Lattes, International Delight Pumpkin Spice creamer, Krispy Kreme pumpkin donuts, pumpkin pie, pumpkin muffins (not pumpkin cream pasta sauce though...attempted to make that once and it was a disaster, so never again!), pumpkin cheesecake, pumpkin bread, pumpkin butter bars, etc. You kind of get where I'm going with this.

So, while trolling Pinterest I found a recipe for a Pumpkin Spice Latte Bundt Cake recipe, that included a recipe for homemade espresso whipped cream. My mouth instantly started watering. I love a simple bundt cake...way easier than a regular cake, plus it has a fun shape to it. And this one, my friends, was a winner. Most importantly, hours later, my apartment still smells of delicious pumpkin and spice.

You start by combining 2 cups flour, 1/2 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, and 2 tsps pumpkin pie spice in a medium mixing bowl.

In your mixer, combine a softened stick of butter (1/2 cup) and 1 cup sugar for 2 minutes until light and fluffy.

After adding in two eggs, you'll add in 1 cup of pure pumpkin puree.

Then add in half the flour mixture, 1 cup milk, and then the rest of the flour mixture, mixing until incorporated after each addition.

Once your batter is prepared, pour it into a greased bundt pan, and pop it in the oven at 350 for 50-55 minutes! Easy peasy!

The espresso whipped cream was the easiest thing to make too. You just combine 2 cups cold heavy whipping cream, 3 tablespoons sugar, 2 tablespoons ice cold coffee (I used some's not technically espresso, but it's what I have ha), and 2 teaspoons unsweetened cocoa powder.

Just mix with your whisk attachment on your mixer on high speed for 4-5 minutes (tip: start on a low speed and as it stiffens, increase the speed).

And then you slice yourself a piece and top it with some whipped cream and OH.EM.GEE.

Seriously amazing. It really does taste almost like a PSL (with a hint of cocoa from the whipped cream). The cake is dense, yet moist, the absolute perfect texture. I kind of wish I hadn't told one of my coworkers I was bringing it in to the office tomorrow morning because I would totally have kept it and eaten all of it myself all week!

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