Pumpkin Spice Latte Tea Cake

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

Ingredients:

Deer Creek Tea Cake Mix
4 large eggs
1c butter
2c roasted squash or pumpkin puree
1/2c + 2T coffee
½ c powdered sugar
Pinch of salt

Baking Instructions:

In a large bowl combine tea cake mix with:

4 large eggs
(Lindenhof Farm – Oakmont and Eagleview markets, Canter Hill Farm – Kennett Square and Bryn Mawr markets, Wingswept Acres – Malvern market, Gail’s Egg Farm and Hands on the Earth – Rittenhouse market, Walnut Run Farms – Pretzel Park market, Deeproot Valley Farms – Phoenixville market)
1 cup butter (melted and cooled) or good quality oil
2 cups roasted squash or pumpkin puree from your favorite local farmers market vendor
(Sunny Acres – Eagleview and Malvern markets, Flying Plow Farm and Swallow Hill – Kennett Square market, Rineer Family Farms – Rittenhouse market, Charlestown Farm – Phoenixville market)
1/2 c coffee, brewed at 2x the concentration than you typically brew for drinking
(Nilaa Coffee – Fairmount market, Little Goat Coffee – Kennett Square market, Philly Fair Trade Roasters – Headhouse market, Working Class Coffee – Phoenixville market, Hill Road Coffee Roasters – Eagleview and Malvern markets)

Preheat oven to 350˚F. Grease 2 loaf pans or a 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. Bake loaves for 40-50 minutes in a convection oven, 50-60 min in a still oven, and about 2/3 bake time for muffins. The tops should rise and crack, brown deeply, and a knife or toothpick should come out clean when pierced into the center. Remove from oven and cool slightly before unloading.

Coffee Glaze: