The iconic pairing of pumpkin + coffee gets gussied up in a swirled bundt cake that’s simple to make but sure to impress.  Move over Karen, this pumpkin spice latte cake is anything but basic.

Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.

For the Cake:

• 226g neutral oil (canola, vegetable, sunflower, etc.)
• 200g granulated sugar
• 200g brown sugar (light or brown)
• 3 large eggs
• 1 can pumpkin puree (425g-Libby’s recommended)
• 125g  evaporated milk
• 2 Tbsp New Deal Coffee Liqueur
• 270g All Purpose flour
• 1 ½ tsp baking soda
• 1 tsp kosher salt
• 1 Tbsp pumpkin pie spice*
• 1 Tbsp cocoa powder (dutch process recommended)
• 2 tsp instant espresso powder
• Soft butter or pan spray for greasing the pan
• Cocoa powder for dusting the pan (about ¼ cup)

For the Glaze:

• 235g powdered sugar
• 1 tbsp milk
• 2 to 3 oz. New Deal Coffee Liqueur

For the Cake:

1. In a large mixing bowl whisk together the oil, both sugars, and eggs until smooth.
2. Add in the pumpkin puree, evaporated milk, and Coffee Liqueur. Whisk to combine.
3. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin spice to combine and make sure there are no clumps.
4. Add the dry ingredients to the wet and whisk until the batter is smooth.
5. Using a spatula, scoop out 350g of batter into a smaller bowl and stir in the 1 Tbsp of cocoa powder and 2 tsp of instant espresso.
6. Pour ¼ of the pumpkin batter into the bundt pan.
7. Pour ⅓ of the chocolate batter on top. Don’t worry about it being perfectly smooth, just pour/drizzle it over the pumpkin batter as evenly as possible.
8. Continue layering pumpkin/chocolate/pumpkin/chocolate/pumpkin.
9. Tap the cake on the counter to settle the batter.
10. For a more swirled effect, use a chopstick or skewer and swirl it through the batter.
11. Bake for 50min-1 hr, until a cake tester comes out clean or a digital thermometer registers 200 F internally.
12. Allow the cake to cool in the pan for 20  minutes.
13. After 20 minutes have passed, flip the cake onto a cooling rack and gently remove the pan.
14. Allow the cake to cool completely before glazing.

For the Glaze:

1. In a bowl, whisk together powdered sugar, milk and coffee liqueur,
   adding the coffee liqueur a little at a time to achieve the glaze consistency you desire. For a thinner glaze, use more coffee liqueur.  For a thicker glaze use less.
2. Place the cooling rack with the cake onto a sheet tray and pour the glaze over the cake.
3. Allow the glaze to fully set before attempting to move the cake. This prevents any unset glaze from cracking.