… to celebrate my 100th post & my favorite fall treat
As many of you know, I’ve been endlessly searching for the perfect recipe to make for my 100th post—an accomplishment that may seem miniscule to most, but nonetheless, it is one worth recognizing. Although many of my fans and followers suggested a variety of tasty treats (all of which have made my ‘to-bake list,’) the recipe I chose was inspired simply by my favorite fall treat: a Pumpkin Spice Latte.
(recipe adapted from Annie’s Eats)
For the Pumpkin Spice Cake
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
For garnish:
Ground cinnamon
Caramel sauce (I used Smucker’s Caramel Ice Cream Topping)
For the Pumpkin Spice Cake
(1) Preheat the oven to 350°F; grease pan and sprinkle with flour
(2) In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt; stir together and set aside
(3) In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil
(4) Add the eggs one at a time, beating well after each addition
(5) With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated
(7) Transfer the pan to a wire rack and let cool for 10 minutes, then remove the cake carefully from the pan.
(1) Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment; whip on medium-low speed at first, gradually increasing to high speed