pumpkin spice latte via bundt cakes
Author: 
 
Ingredients
  • 2 teaspoons ground cinnamon
  • 1 teaspoon finely ground espresso roast (or a package of Italian roast VIA)
  • ½ cup sugar
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter
  • 1 packets Starbucks Pumpkin Spice Latte VIA
  • 1 cup sugar
  • 1 cup light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup non-fat greek yogurt
Instructions
  1. In a small bowl, combine ½ cup of sugar 1 teaspoon ground espresso roast and 2 teaspoons of cinnamon. Mix together and set aside.
  2. Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray. Gently dust the entire inside of the pan with the sugar/coffee/cinnamon mixture.
  3. Sift together the flour, baking powder, baking soda and salt. Set aside.
  4. Beat the butter on medium speed for one full minute. Add 1 packet of Starbucks Pumpkin Spice Latte VIA, beat for another 30 seconds. Add the sugar and mix until light and fluffy. Scrape down the bowl and blade and add the brown sugar and mix for about 2 minutes, or until well combined.
  5. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the greek yogurt
  6. Spread the batter into the prepared pan.
  7. Bake for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/09/15/pumpkin-spice-latte-via-bundt-cakes/