Pumpkin Spice Cake

Quickly, there is no time!
… Ok, almost. A little time is left in pumpkin season. So how about a final icing on the cake of wonderful pumpkin season before Stollen & Co take over?
I was flattered when my friend D. asked me to contribute this cake to her traditional (US-) Thanksgiving dinner 🙂 Maybe you want to add this delicious course to your holiday dinner too?

pumpkin spice cake

Pumpkin Spice Cake
.

 ingredients_150px 240 g plain flour
1 1/2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs
330 g light brown sugar
115 g (unsalted) butter, softened
1 pack of vanilla sugar
220 g pumpkin purée
1 batch coffee frosting
..
Coffee frosting

115 g (unsalted) butter, softened
240 g conditioners suger
3 tablespoons milk
1 shot of coffee syrup
.
 swirl_150px Preheat the oven to 175°C (350°F).
Sift the flour, baking powder, pumpkin pie spice and salt in a large bowl.
Break the eggs into a second bowl, stir with brown sugar, butter, vanilla sugar and pumpkin purée until creamy.
Carefully add the flour mixture bit by bit until well blended.
Fill the dough in a baking tray lined with baking paper, sleek it.
Bake for about 35 mins (or) until golden.
Allow to cool.
.
Coffee frosting
Carefully stir butter and sugar until smooth.
Drizzle cofee syrup and milk into the butter mixture until fully incorporated.
Chill for 30 mins in the frigde, then apply the stiffened frosting.

Enjoy!

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