It was the first week of October, it was finally cooling down in the bay area, leaves have started to change color! We got our first showers two weekends ago!!! Rain gods need to bless California! The smell of the mud after the first rains is simply intoxicating! I simply love the smells of the first rains, since when I was in Mumbai, and the rains would mean relief to all of us, since it would be super hot, and unbearable, especially since Mumbai is on the coast, the humidity would be horrid!
It is the season of pumpkins, squash, soups, stews, baking, warm spices, and so many wonderful things! We are finally seeing pumpkins in all the grocery stores, along with the beautiful ugly squashes, in their different shapes, and different shades of yellows and oranges and off whites, along with specks of green! So so pretty! I love this season, because of the warm spices that are a necessity in almost all cooking and baking recipes, be it sweet or savory. I love how the home smells with these fragrant spices. My favorite spice right now is Star Anise, I can’t get enough of the licorice scent! I love this season, cause it means lots of baking, which is my absolute favorite thing to do. I have quite a few things that I want to make this season, but I am pretty sure I will not go through even 50% of them 😉 .
How did I decide to make a Pumpkin Spice Latte Bundt Cake? Well my other half LOVES coffee, and he loves the Starbucks PSL, so he asked me to make a PSL Bundt Cake and I said OK! That’s it! 🙂
The recipe has been adapted from the Taste of Home website. This bundt cake is super moist and holds so well for 3-4 days. I added Illy Espresso powder to the bundt cake, since that is our household favorite coffee. The glaze is mind blowing. I added bourbon to the glaze cause bourbon is a must in the fall and winter season, especially in baked goods! The glaze goes so well with the bundt cake that the cake is almost naked without the glaze! Try this recipe and you will not be disappointed!
If you do try this recipe, I would really appreciate it, if you could tag me on Instagram with #thejamlab and/or leave me a comment of how you like the recipe!
- 1 cup all purpose flour
- 1 cup dark rye flour
- 1 cup sunflower oil
- 1 cup brown sugar
- ¾ cup granulated sugar
- 3 eggs
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon star anise
- 2 tablespoons good espresso powder(I used Illy Coffee)
- 1 can pure pumpkin puree
- Bourbon Espresso Glaze:
- 3 cups powdered sugar
- 1/4 cup warm milk
- 2 teaspoons good espresso powder
- 3 tablespoons bourbon
- 1. Preheat oven to 350°. In a large bowl, combine granulated sugar, brown sugar and oil until blended. Add eggs, one at a time, and whisk well after adding each egg. In a separate large bowl, combine the flours, baking soda, espresso powder, cinnamon, nutmeg, star anise, salt and cloves. Add the flour mixture to the egg mixture, alternately with pumpkin, whisking thoroughly after each addition.
- 2. Transfer to a greased 10-in. bundt cake pan. Bake for about 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
- 3. To make the bourbon espresso glaze: combine all the ingredients in a medium bowl and whisk well until mixture is smooth. It should be pourable but not thin else it will not set well on the bundt cake. It needs to be a thicker consistency. If the mixture is too thick, add additional milk in measurements of a tablespoon each time. If the mixture is too thin, add in more powdered sugar to make it thicker.
- 4. Gently with a spoon, pour the glaze over the bundt cake such that it drips over the side of the cake. Let it sit for a few minutes to set. It is ready to be sliced!