If you’re anything like me, coffee and cake are a staple – caffeine to get me through the day and a delicious treat for making it through the week.

Nespresso’s newest creation is both of these wrapped up in one decadently dreamy mug. The Vertuo Next Pumpkin Spice Coffee is a blend of smooth South American Arabicas with a subtle sweet pumpkin flavour, wrapped in warm spice notes mainly defined by cloves, cinnamon and cardamom which melt with sweet pumpkin flavour to create a smooth Arabica blend from Ethiopia, Central and South America.

If the coffee itself isn’t enough indulgence, we came across an even sweeter treat – the Nepresso Pumpkin Spice Cake.

We spent an afternoon wrapped in the most delicious aromas, with a mug of Pumpkin Spice Coffee in hand of course, as we baked what can only be described as pure pumpkin bliss. I kept finding my mind drifting to the kitchen and couldn’t help sneaking in to steal another slice.



[divider]Nespresso Pumpkin Spice Cake Recipe[/divider]




For the streusel topping:

½ cup light brown sugar

¼ cup all-purpose flour

1 teaspoon ground cinnamon

3 tablespoons unsalted butter, soft


For the cake:

1 cup pumpkin purée – see the method below

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ cup light brown sugar

½ cup granulated sugar

½ cup vegetable oil

two large eggs

40ml Nespresso Pumpkin Spice Coffee


  1. Preheat the oven to 180 degrees. Spray the bottom of a 20cm square pan with nonstick cooking spray.

Make the streusel topping:

  1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the pumpkin purée:

  1. Cut pumpkin in half
  2. Roast for 45 minutes – check on pumpkin intermittently
  3. Scoop out when softened and mash

Blend in a mixer if you prefer

Make the cake:

In a large bowl, stir the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin purée, oil, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Add in 40 milliliters of your already-prepared Nespresso Pumpkin Spice Coffee. gently stir until just combined.

  1. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
  2. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.