How to Make
Pumpkin Spice Latte Loaf Cake
Time
1 Hour 45 Minutes
Difficulty
Easy
Serves
8-10
-
1.
Start By Making The Loaf Cake: Preheat the oven to 170°C fan / 190°C conventional. Line a 2lb loaf tin with greaseproof paper.
-
2.
Spoon the Pumpkin Spiced Coffee into a small cafetiere and pour over the boiling water. Put the lid on and leave to brew for 4 minutes, then press the plunger down.
-
3.
Measure the pumpkin puree into a mixing bowl and pour in 50ml of the brewed coffee. Whisk to combine.
-
4.
In a separate mixing bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs one at a time until well combined. TIP: you can add a tablespoon of the 325g flour with each egg to stop the mixture from curdling.
-
5.
Fold in the pumpkin coffee mixture, flour and cinnamon in two stages until the cake mixture is smooth and combined. The mixture will be thick.
-
6.
Transfer the mixture to the loaf tin and bake for 60-65 minutes until risen and the middle of the sponge springs back when lightly pressed. If the cake has cracked down the middle don't worry this is normal!
-
7.
Leave to cool in the tin for 20 minutes, then lift out and leave to cool completely on a wire rack. Due to the moisture in this cake, it's normal for the greaseproof paper to look wet or oily.
-
8.
Make The Maple Cream Cheese Frosting & Buttercream Pumpkins: Beat the butter, icing sugar, milk, and maple syrup together until smooth and combined.
-
9.
Scoop out one-third of the buttercream into a separate bowl. Mix in a few drops of orange food colouring until the colour is bright and even. Spoon the orange buttercream into a piping bag fitted with a large open star nozzle. Set aside for now.
-
10.
In the other bowl of buttercream, gently fold in the cold cream cheese to make a smooth and creamy frosting. Be careful not to over-mix as this can cause the cream cheese to loosen and become runny. If your frosting is too thin, refrigerate it for 30 minutes.
-
11.
Decorate The Loaf Cake: Spread the cream cheese frosting over the cake and use the back of a spoon to create a swirly pattern.
-
12.
For the pumpkin decorations, hold the piping bag filled with orange buttercream upright and pipe large blobs on top of the cake. Finish by adding chocolate chips for the stems.
