Guest post by Julia Frey
Pumpkin Spice Latte Cake
All right friends, here is the recipe that consists of two different recipes that I combined for my love of Pumpkin Spice Lattes (which are unavailable where I live in England). The first one is a pumpkin muffin recipe that I converted into a cake recipe.
Ingredients:
4 1/2 c. flour
3 tsp. baking powder
2 tsp. baking soda
1 1/2 salt
3 tsp. cinnamon
2 1/4 c oil
3 c. white sugar
6 eggs
1 large can 28 oz of pumpkin pure
Directions
Mix first 5 ingredients, add next 3, than the last one.
Bake at 325 F/160C for 25-30 min.
It looks like a lot of ingredients but it’s because it makes 4 dozen muffins. A couple of days ago I was tired of making muffins after 2 dozen and poured the remains of the batter into 2 8″ rounds cake pans and baked them for about 25 min. (please watch them because I am not sure of time, it was an experiment and my oven temp is off)
Now the cake was inspired by Sweetapolita and her Vanilla Bean Latte cake. To get the recipe for the icing, click here.
Julia’s Bio
I am Julia and I am a domestic goddess. Wait. Scratch that. I am Julia and food is my biggest passion. No, not true again. The truth is I am passionate about many things, and in pursuit of them my husband, our two gorgeous children and I left our home in Canada and moved to London, England about a year ago. I love feeding people great tasting, healthy and REAL food almost as much as I love creating it. I am excited to bring to you the recipes that are tested by me and tasted by my family. You are also welcome to follow my family’s adventures here.
