Now enjoy PSL in a malty cake recipe! Here’s a great opportunity to support your favorite local maltster, farmer, and coffee roaster at the same time!


Dry ingredients

  • 1/3 c Pale Wheat Malt
  • 1/3 c Pale Oat Malt
  • 2/3 c AP Flour
  • 2/3 tsp Baking soda
  • 1/4 tsp Baking Powder
  • 1/2 tsp Black Peppercorn
  • 1/2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • optional: up to 1tsp finely ground coffee
  • 1 c sugar
  • 3/4 tsp salt

Wet ingredients

  • 2 large eggs
  • 1/2 c butter or oil
  • 1 c roasted squash or pumpkin puree

Glaze ingredients

  •  1/4 c coffee
  • 1/4 c powdered sugar
  • Pinch of salt

Baking Instructions:

  1. In a large bowl sift flours and spices together. Mix in sugar and salt.
  2. In a separate bowl combine eggs, 1/2 cup butter (melted and cooled) or good quality oil, and roasted squash or pumpkin puree from your favorite local farmers market vendor.
  3. Add the wet ingredients to the dry and fold together until thoroughly combined.
  4. Preheat oven to 350˚F.
  5. Grease a loaf pan or muffin tin. Line the loaf with parchment or the muffin tin with paper cups for easier unloading. Load the batter into the pan or tins.
  6. Bake loaf for 40-50 minutes in a convection oven, and 50-60 min in a still oven, or about 2/3 bake time for muffins. The top should rise and crack, brown deeply, and a knife or toothpick should come out clean when pierced into the center.
  7. Remove from oven and cool slightly before unloading.

Coffee Glaze:

  1. Make a paste with the sugar, salt, and 1T coffee. Whisk in the remaining coffee.
  2. Pour over the top of the cake and let it stream down the sides.