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:

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:

  • 2T strongly brewed coffee (see our favorite coffee vendors above!)
  • ½ c powdered sugar
  • Pinch of salt

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

Package contents make 2 standard loaves or about 2 dozen muffins depending on desired size. See nutrition label for ingredients.