Pumpkin? Espresso? Cake?

Where do I sign up ? I saw this cake adapted from King Arthur and immediately had to make it !

This cake is a must for parties, brunch and a new holiday classic. The great thing about this cake is that it stores well and can be made a few days ahead of time . I have placed a few slices in the freezer and was happy to remember on days I needed some cake love.

Super Quick and Easy to make is another plus. You must have patience when it comes to Bundt cakes, a well greased pan and time to rest and you should have no problem with the release of the cake.

Another tip is I used my own pumpkin spice. Huh? Meaning you could use the store bought pumpkin spice already mixed. I chose to use my spices and add them separately. Also when it comes to spices add and omit what you like more or less. I am sure that I added more nutmeg then the recipe calls for and probably the ground ginger.

Don’t stress over whole wheat flour, All purpose white will work as well. But side note they do sell small bags of whole wheat and hey you may even like it ….

The Espresso I use is Ferrara brand.

The coffee I use is Melitta Dark Roast.

Cake

1 1/2 cups of pumpkin purée

4 large eggs

3/4 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 cups Whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon salt

Filling

1/3 cup brown sugar, packed

1 tablespoon Espresso powder

1/4 cinnamon

1/4 ground ginger

1/4 nutmeg

1/4 ground clove

Glaze

1/3 cup strong brewed coffee

1/3 cup granulated sugar

Instructions

Preheat the oven to 350°F.

To make the cake: Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended. Do not over beat.

Stir in the flour, baking powder, baking soda, spices, and salt until smooth. Set aside.

Filling; Whisk together the brown sugar, spices and espresso powder in a small mixing bowl. Set aside

To assemble the cake

Thoroughly grease a 10-cup Bundt pan. Spoon one-third of the cake batter into the bottom of the prepared pan. Sprinkle half the filling on top. Spoon another third of the batter into the pan and sprinkle with the remaining filling. Spread the remaining batter on top, smoothing it with a spatula.

Bake the cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and allow it to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.

While the cake is baking, make the glaze by whisking together the hot coffee and sugar.

Brush the glaze evenly over the cake with a pastry brush while the cake is still warm.

Serve once the glaze has soaked in and dried a bit.

Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

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