Pumpkin Spice Latte Loaf Cake

Time Prep: 45 minutes Baking: 1 hour

Difficulty Easy

Makes 8-10

This soft, buttery and moist loaf cake from Jessie Bakes Cakes is packed with pumpkin spice! Easy to make, it’s perfect for an afternoon autumn bake!

INGREDIENTS

• For the pumpkin spice latte loaf cake:
• 4 tablespoons Whittard Pumpkin Spice Ground Coffee
• 150 milliliters Boiling water
• 200 grams Canned pumpkin puree
• 150 grams Unsalted butter, room temperature
• 200 grams Light brown sugar
• 3 medium Eggs, room temperature
• 325 grams Self raising flour
• 2 teaspoons Ground cinnamon
• 
  For the maple cream cheese frosting:
• 175 grams Salted butter, room temperature
• 350 grams Icing sugar
• 1 tablespoon milk
• 1 teaspoon Whittard Maple Spice Coffee Syrup
• 125 grams Full-fat cream cheese, use cold from the fridge
• 
  Buttercream pumpkin decorations:
• Orange food colouring
• Chocolate chips

METHOD

Start by making the loaf cake

1. Preheat the oven to 170° fan / 190° conventional. Line a 2lb loaf tin with greaseproof paper.
2. Spoon the Whittard 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.

Make the maple cream cheese frosting and buttercream pumpkins

1. Beat the butter, icing sugar, milk and maple syrup together until smooth and combined
2. 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 piping bag fitted with a large open star nozzle. Set aside for now.
3. 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.

Decorate the loaf cake

1. Spread the cream cheese frosting over the cake and use the back of a spoon to create a swirly pattern.
2. 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.