Well, it’s official…….. I finally (finally!) succumbed to my overwhelming sense of curiosity. I was strong, and resisted as long as I could. Really. But it was close to impossible.
I had high hopes… after all, with the hype and hoopla surrounding it, I figured it must be good. Something worthy of the expense and time investment.
Boy, was I wrong.
The source of my discontent?
A Pumpkin Spice Latte from Starbucks.
I’ll stick with pumpkin in my cake thankyouverymuch…….
One year ago: Pumpkin Espresso Bread
Pumpkin Marble Cake – adapted from Serious Eats
3/4 cup canola oil
2 large eggs
1 1/2 cups canned pumpkin
2 cups all-purpose flour
1/2 plus a scant 1/8 teaspoon baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp ground cloves
3 tbs. cocoa powder
2 tbs. milk
Adjust oven rack to middle position and preheat oven to 350°F. Heavily grease an 8 inch loaf pan.
Whisk sugar, oil, eggs and pumpkin in a large bowl until combined. Whisk together the flour, baking soda, cinnamon, nutmeg, and clove to the batter, and then whisk into the pumpkin mixture until completely combined.
Spoon 2 cups batter into pan. Spoon 1 cup batter into measuring cup and reserve.
Whisk cocoa and milk into remaining batter and spoon into pan. Using a butter knife or small offset spatula, swirl the batter a few times, lifting pumpkin batter from the bottom. Then spoon reserved pumpkin batter over the top and swirl a few times.
Bake until top is just set and skewer inserted into the center comes out with moist crumbs, 60 to 75 minutes. Let cool in pan 45 minutes, then transfer to wire rack to cool completely.