Taste Test Tuesday




2 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 stick unsalted butter - melted

1 Tablespoon Pumpkin Pie Spice

2 eggs

1 1/2 cups sugar

1 (15oz) can pumpkin puree


1 stick unsalted butter - softened

1 6oz brick cream cheese

1/8 cup honey

1 (1 oz) shot of espresso (instant coffee dissolved in water to make 1 ounce works as well)


1. Preheat the oven to 350F and butter an 8x8 or 9x9" square baking pan.

2. Combine the  flour baking soda and salt in one bowl, and the rest of the cake ingredients in another.

3. Whisk both until combined and then incorporate the dry ingredients into the wet pumpkin mixture.

4. Pour the batter into your prepared pan and smooth out the top.

5. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.

6. To make the frosting, whisk the butter, cream cheese, and honey until light and fluffy.

7. Then incorporate the espresso or instant coffee and whisk until just combined. The frosting should have the consistency of whipped cream.

8. Once your cake has cooled (about an hour) you can frost it.

9. Dust it with some cinnamon before serving to give it the pumpkin latte look and then enjoy!

This is a very moist, heavy cake. The sweet and tangy frosting pairs well with the pumpkin. When all the flavors in the cake and frosting combine on your tongue, it tastes exactly like the popular fall drink! In fact, Roger was weirded out by just how much it tasted like a latte. I told him that was what I was aiming for!

Bon appetit!