Sarah Carey's Pumpkin Spice Latte Cake

Sarah Carey's Pumpkin Spice Latte Cake

Since I'm not sticking too much to tradition in this year's round of Thanksgiving recipes, let's start with dessert. I don't favor sweets, but I'm no monster, so I enjoy a pumpkin themed ending to this holiday like anyone else. I also know that since I'm not a sweets person, I lack the skills ... really it's the patience to follow directions ... to be a successful baker. So I turned to Sarah Carey, Martha Stewart's Food Editorial Director, to help me in this department. This is completely her recipe, as I would be a fool to change perfection. 

My absolute favorite part about this dessert is that there's no crust to fuss over. There's enough I need to think about when I'm throwing a feast together. I choose to make a moist and flavorful treat without adding more steps for myself. I paired this with chilled chardonnay because I love how the buttery wine hugs the cake. Cheers to you my friend.  


Sarah Carey’s Pumpkin Spice Latte Cake

1 ¾ cup unbleached all purpose flour
4 tsp espresso powder
2 tsp baking powder
1 tsp coarse salt
1 cup pumpkin puree
1 ½ tsp pumpkin pie spice
¾ cup white sugar
½ cup brown sugar
2 room temp eggs
1 stick unsalted butter
⅔ cup whole milk

Whipped Cream:
1 cup whipping cream
2 TBSP powder sugar
1 tsp vanilla extract

  1. Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
  2. Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
  3. Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.