Recipe courtesy of Jake Cohen

Pumpkin Spice Latte Cake

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I’m truly all about that Pumpkin Spice Latte life for as long as it’s cold out, so I take it very seriously when I call something pumpkin spice. Let’s be clear, throwing in a pinch of cinnamon doesn’t cut it! I lean in fully for this cake with an extremely moist pumpkin batter perfumed with cinnamon, nutmeg and ginger, that is both stuffed with and topped with an espresso streusel, since I truly believe we need to be campaigning to put actual coffee in coffee cake. Well, in this case espresso, because it’s a latte! Topped with a vanilla glaze, this cake will give you all the cozy vibes you need all winter long.
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  • Level: Easy
  • Total: 1 hr (plus cooling time)
  • Active: 20 min
  • Yield: One 8-inch square cake
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Espresso Streusel:

Cake Batter:



  1. Preheat the oven to 350 degrees F. Line an 8-inch square cake pan with parchment paper.
  2. For the espresso streusel: In a medium bowl, pinch together the brown sugar, flour, butter, espresso and salt with your fingers until it resembles coarse crumbs. 
  3. Make the cake batter: In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, olive oil, sour cream and eggs until smooth. Add the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt and fold to combine. 
  4. Pour half of the cake batter into the prepared pan and spread in an even layer, then top with half of the streusel crumbs. Repeat with remaining batter and streusel. Bake until golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. 
  5. Meanwhile, make the glaze: In a medium bowl, whisk together the confectioners' sugar, 2 tablespoons of the heavy cream, vanilla paste and salt until smooth, adding more heavy cream, 1 tablespoon at a time, as needed.  
  6. Drizzle the glaze over the cooled cake, then slice and serve.

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