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Pumpkin Spiced Coffee Cake

Pumpkin Spiced Coffee Cake

Pumpkin Spiced Coffee Cake. Better than that there coffee giant’s latte.

Every year, around this time, I see friends on Facebook and Twitter getting all hyped up because a certain high-street coffee chain brings back their Pumpkin Spice Latte. I’ve not actually tried one myself, but I’m intrigued by the flavour combination and as I had a tin of pumpkin puree knocking about in the cupboard, so I decided to have a go at creating a cake with the same key ingredients. It didn’t taste like I expected, but I really enjoyed it – it’s lovely and moist with a surprisingly light texture. As this makes two cakes, you could either freeze one (well wrapped in greaseproof paper and then clingfilm) or make up some cream cheese buttercream and sandwich the two cakes together. Or I guess you could make half as much. I only made this much because I used the whole tin of pumpkin.

Pumpkin Spiced Coffee Cake


  • 425g (1 tin) pureed pumpkin
  • 225g vegetable/sunflower oil
  • 150g yoghurt
  • 2 eggs
  • 500g light brown soft sugar
  • 450g plain flour
  • 4 tbsp espresso powder
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1.5 tsp nutmeg (freshly grated if possible)
  • 1 tsp mixed spice

Heat oven to 180C and grease and line two 9″ round cake tins (spring form, if you have them). In a large bowl, beat together the wet ingredients – pumpkin, oil, yoghurt and eggs – and the sugar until smooth and well incorporated. Add all the dry ingredients and mix to form a pourable batter. Divide the mixture between the two tins and bake for around 45 minutes; the cakes are done when they’re a rich brown colour, risen and firm to the touch. Remove from the oven and cool in their tins on a wire rack for 15-20 minutes before carefully taking them out of the tin to cool completely. Dust with a little icing sugar, cut a big wedge and serve with your favourite brew.


About brightonbaker

Baking, sharing, writing, eating.

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