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
1 cup whipping cream
2 TBSP powder sugar
1 tsp vanilla extract
- 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.
- 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.
- Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.