It's that time of year again. Everybody has started screaming about #PSLs being available at that coffee chain that we keep supporting even though they don't pay their corporation taxes. I'm so over it.
Don't get me wrong: I love pumpkin more than you could ever understand. When I first found out about pumpkin spice latte, my heart skipped a beat (though I did think the idea of pumpkin and coffee sounded rather on the not delicious side of delicious). But here's the thing…
THERE'S NO PUMPKIN IN THE DAMN THINGS! It's pumpkin spice in the sense of 'spices that you might put into a pumpkin pie', not actual pumpkin-infused coffee drink.
I thought it was awful. Misleading. Wrong. And then it dawned on me last week that I could use the widely accepted deceit to my advantage, since I didn't actually have any pumpkin in the house and I wanted to bust out the Nordic Ware pumpkin loaf pan. (And why wouldn't I? Have you seen how beautiful this cake is?)
So there we go: pumpkin spice cake, without an ounce of pumpkin in it. Well, if Starbucks can do it with their lattes…
Try it. I'm not saying don't cook with pumpkin at all, but if you have this tin, it's a shame not to use it at this time of year. (I actually also use it for lemon drizzle year-round, but don't tell anyone.)
By the way, the almond extract is optional, but I have been tinkering about with my bottle of it ever since Fuss Free Helen turned me onto the stuff made by Steenberg's. I love the extra marzipanny depth it gives everything, but I know that not everyone is an almond lover, so you might just want the vanilla. Your choice.
Pumpkin Spice Cake
You will need:
200g plain flour
200g caster sugar
1 tsp baking powder
a pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
225g soft butter
4 egg whites (or 2 whole eggs, I just had whites to use!)
1 tsp vanilla extract
1 tsp almond extract
- Pre-heat the oven to 180°C and grease a standard sized loaf pan.
- In a large bowl, or a stand mixer (which is what I used), mix the flour, sugar, baking powder, salt and spices. Add the butter and milk and mix until well combined. Beat for two minutes.
- Add the egg whites and extracts and beat until smooth (about another minute).
- Scrape into the prepared tin and bake for about 45 minutes. Rest for ten minutes in the pan and then turn out onto a wire rack to finish cooling.