Pumpkin Spice Latte Cake Flavorful Fall Delight

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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup unsalted butter, softened - 1 cup canned pure pumpkin puree - 2 large eggs, at room temperature - 1 cup brewed coffee, cooled - 1 teaspoon pure vanilla extract - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon allspice - ½ teaspoon salt - 1 cup powdered sugar (for frosting) - 2 tablespoons milk (for frosting) - Optional: Whipped cream for topping, and ground cinnamon for garnish When measuring flour, spoon it into the cup and level it off. This method prevents compacting. For the sugars, pack the brown sugar firmly into the cup for accuracy. Use room temperature eggs and butter for better mixing. Brew your coffee ahead and let it cool for best flavor. - Pumpkin puree: This adds moisture and a rich, warm flavor. - Spices: Ground cinnamon, nutmeg, ginger, and allspice create the classic pumpkin spice flavor. - Coffee: Brewed coffee enhances the cake's depth, giving it that signature latte taste. - Vanilla extract: This adds sweetness and rounds out the flavors beautifully. These ingredients work together to create a cake that is moist, flavorful, and perfect for fall. 1. Preheat your oven to 350°F (175°C). 2. Grease two 8-inch round cake pans with butter. Dust them with flour to prevent sticking. 3. In a large bowl, cream together ½ cup unsalted butter, 1 cup granulated sugar, and ½ cup packed brown sugar. Mix until light and fluffy. 4. Add 1 cup pumpkin puree and 2 large eggs to the butter mix. Stir until smooth. 5. Pour in 1 cup cooled brewed coffee and 1 teaspoon pure vanilla extract. Mix until combined. 6. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon salt. 7. Gradually add the dry mix to the wet mix. Fold gently with a spatula until just combined. 8. Distribute the batter evenly between the two pans. Smooth the tops with a spatula. 9. Bake for 25-30 minutes. Check with a toothpick; it should come out clean. 10. Let the cakes cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely. 11. For the frosting, mix 1 cup powdered sugar and 2 tablespoons milk in a medium bowl. Whisk until smooth. 12. Place one cake layer on a serving plate. Spread frosting on top. 13. Add the second layer and frost the top and sides of the whole cake. 14. For a final touch, add whipped cream and sprinkle ground cinnamon on top. Now, you have a delicious Pumpkin Spice Latte Cake ready to enjoy! To bake a moist pumpkin spice latte cake, follow some simple steps. First, use room temperature ingredients. This applies to butter, eggs, and pumpkin. It helps your cake mix together better. Second, do not overmix the batter. Mix until just combined for a light texture. Lastly, check your oven's temperature with a thermometer. Ovens can vary, so this ensures even baking. For a smooth frosting, make sure your cake is completely cool. A warm cake can melt the frosting. Use a spatula to spread the frosting evenly. Aim for thick layers between the cake layers. This gives it a nice look and taste. If you want a fun twist, add a pinch of cinnamon to the frosting for extra flavor. One common mistake is skipping the greasing step. Always grease your pans well to prevent sticking. Another mistake is not measuring ingredients accurately. Use proper measuring cups for dry and wet ingredients. Lastly, don't rush the cooling process. Letting the cake cool too quickly can make it dense. Be patient for the best results! {{image_4}} You can get creative with frosting. Instead of the simple powdered sugar frosting, try cream cheese frosting for a tangy twist. Combine 8 ounces of softened cream cheese, ½ cup of butter, and 3 cups of powdered sugar. Mix until smooth. This gives a rich flavor that pairs well with pumpkin. For a spiced touch, blend in a teaspoon of cinnamon or nutmeg. You can also use chocolate ganache for a decadent option. Just melt chocolate with cream and let it cool before spreading. To boost the flavor, consider adding a shot of espresso to the batter. This enhances the coffee taste without being too strong. You can also mix in chocolate chips or nuts for added texture. A teaspoon of orange zest brings out the pumpkin flavor nicely. If you like a little heat, add a pinch of cayenne pepper to the batter. This will give a surprising kick that contrasts beautifully with the sweet frosting. If you want a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum for proper texture. For a dairy-free option, use coconut oil instead of butter and almond milk for the frosting. You can also replace eggs with flaxseed meal mixed with water. One tablespoon of flaxseed meal mixed with three tablespoons of water equals one egg. These swaps help everyone enjoy this cake, no matter their diet! To keep your Pumpkin Spice Latte Cake fresh, store it at room temperature. Use an airtight container or wrap it tightly in plastic wrap. It will stay good for about 3 days. If you want to keep it longer, try refrigerating it. Place it in the fridge for up to a week. Just make sure it is covered well to avoid drying out. For long-term storage, freezing is a great option. First, let the cake cool completely. Wrap each layer in plastic wrap tightly. Then, place the wrapped layers in a freezer-safe bag. You can freeze the cake for up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight. This keeps the cake moist and tasty. If you want to enjoy your cake warm, reheating is simple. Preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet. Cover it with foil to keep it from drying out. Heat for about 10-15 minutes. You can also use the microwave. Heat a slice for about 15-20 seconds. Enjoy your delicious cake warm! Yes, you can use fresh pumpkin. Make sure to cook and puree it first. Fresh pumpkin gives a nice texture and flavor. However, it may be a bit wetter than canned. Just drain any extra moisture before using. To boost the coffee flavor, use strong brewed coffee. You can also add a bit of instant coffee granules to the batter. This helps enhance the coffee taste without changing the cake's texture. You can use applesauce or mashed bananas as egg substitutes. For each egg, use 1/4 cup of applesauce or 1/2 a mashed banana. These options keep the cake moist and delicious. The cake can last up to five days at room temperature. If you store it in the fridge, it can last up to a week. For longer storage, freeze it. Wrap it well in plastic wrap. It can keep for up to three months in the freezer. In this post, we covered the key ingredients, step-by-step instructions, and helpful tips. You learned how to make a delicious Pumpkin Spice Latte Cake. We also explored variations to suit your taste and dietary needs while providing storage recommendations. Remember, baking is an art. Keep trying new ideas and be patient. Your cake will turn out great!

WANT TO SAVE THIS RECIPE?

Fall is here, and there’s no better way to celebrate than with a Pumpkin Spice Latte Cake! This cake combines the warmth of spices with rich coffee flavors to create a delightful treat. Whether you enjoy the taste of pumpkin or just crave cozy vibes, this recipe has something for everyone. Let’s dive into the ingredients and steps to make this seasonal favorite a hit at your next gathering!

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Ingredients

List of Ingredients

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– ½ cup packed brown sugar

– ½ cup unsalted butter, softened

– 1 cup canned pure pumpkin puree

– 2 large eggs, at room temperature

– 1 cup brewed coffee, cooled

– 1 teaspoon pure vanilla extract

– 2 teaspoons baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1 teaspoon ground nutmeg

– ¼ teaspoon ground ginger

– ¼ teaspoon allspice

– ½ teaspoon salt

– 1 cup powdered sugar (for frosting)

– 2 tablespoons milk (for frosting)

– Optional: Whipped cream for topping, and ground cinnamon for garnish

Measurement Details

When measuring flour, spoon it into the cup and level it off. This method prevents compacting. For the sugars, pack the brown sugar firmly into the cup for accuracy. Use room temperature eggs and butter for better mixing. Brew your coffee ahead and let it cool for best flavor.

Key Ingredients for Flavor

– Pumpkin puree: This adds moisture and a rich, warm flavor.

– Spices: Ground cinnamon, nutmeg, ginger, and allspice create the classic pumpkin spice flavor.

– Coffee: Brewed coffee enhances the cake’s depth, giving it that signature latte taste.

– Vanilla extract: This adds sweetness and rounds out the flavors beautifully.

These ingredients work together to create a cake that is moist, flavorful, and perfect for fall.

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C).

2. Grease two 8-inch round cake pans with butter. Dust them with flour to prevent sticking.

3. In a large bowl, cream together ½ cup unsalted butter, 1 cup granulated sugar, and ½ cup packed brown sugar. Mix until light and fluffy.

4. Add 1 cup pumpkin puree and 2 large eggs to the butter mix. Stir until smooth.

5. Pour in 1 cup cooled brewed coffee and 1 teaspoon pure vanilla extract. Mix until combined.

Baking Instructions

6. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon salt.

7. Gradually add the dry mix to the wet mix. Fold gently with a spatula until just combined.

8. Distribute the batter evenly between the two pans. Smooth the tops with a spatula.

9. Bake for 25-30 minutes. Check with a toothpick; it should come out clean.

10. Let the cakes cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely.

Frosting Application

11. For the frosting, mix 1 cup powdered sugar and 2 tablespoons milk in a medium bowl. Whisk until smooth.

12. Place one cake layer on a serving plate. Spread frosting on top.

13. Add the second layer and frost the top and sides of the whole cake.

14. For a final touch, add whipped cream and sprinkle ground cinnamon on top.

Now, you have a delicious Pumpkin Spice Latte Cake ready to enjoy!

Tips & Tricks

Baking Tips for Moist Cake

To bake a moist pumpkin spice latte cake, follow some simple steps. First, use room temperature ingredients. This applies to butter, eggs, and pumpkin. It helps your cake mix together better. Second, do not overmix the batter. Mix until just combined for a light texture. Lastly, check your oven’s temperature with a thermometer. Ovens can vary, so this ensures even baking.

Frosting Tips for Perfect Finish

For a smooth frosting, make sure your cake is completely cool. A warm cake can melt the frosting. Use a spatula to spread the frosting evenly. Aim for thick layers between the cake layers. This gives it a nice look and taste. If you want a fun twist, add a pinch of cinnamon to the frosting for extra flavor.

Common Mistakes to Avoid

One common mistake is skipping the greasing step. Always grease your pans well to prevent sticking. Another mistake is not measuring ingredients accurately. Use proper measuring cups for dry and wet ingredients. Lastly, don’t rush the cooling process. Letting the cake cool too quickly can make it dense. Be patient for the best results!

Variations

Alternative Frosting Ideas

You can get creative with frosting. Instead of the simple powdered sugar frosting, try cream cheese frosting for a tangy twist. Combine 8 ounces of softened cream cheese, ½ cup of butter, and 3 cups of powdered sugar. Mix until smooth. This gives a rich flavor that pairs well with pumpkin. For a spiced touch, blend in a teaspoon of cinnamon or nutmeg. You can also use chocolate ganache for a decadent option. Just melt chocolate with cream and let it cool before spreading.

Flavor Enhancements

To boost the flavor, consider adding a shot of espresso to the batter. This enhances the coffee taste without being too strong. You can also mix in chocolate chips or nuts for added texture. A teaspoon of orange zest brings out the pumpkin flavor nicely. If you like a little heat, add a pinch of cayenne pepper to the batter. This will give a surprising kick that contrasts beautifully with the sweet frosting.

Dietary Modifications

If you want a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum for proper texture. For a dairy-free option, use coconut oil instead of butter and almond milk for the frosting. You can also replace eggs with flaxseed meal mixed with water. One tablespoon of flaxseed meal mixed with three tablespoons of water equals one egg. These swaps help everyone enjoy this cake, no matter their diet!

Storage Info

Short-Term Storage Guidelines

To keep your Pumpkin Spice Latte Cake fresh, store it at room temperature. Use an airtight container or wrap it tightly in plastic wrap. It will stay good for about 3 days. If you want to keep it longer, try refrigerating it. Place it in the fridge for up to a week. Just make sure it is covered well to avoid drying out.

Long-Term Freezing Tips

For long-term storage, freezing is a great option. First, let the cake cool completely. Wrap each layer in plastic wrap tightly. Then, place the wrapped layers in a freezer-safe bag. You can freeze the cake for up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight. This keeps the cake moist and tasty.

Reheating Instructions

If you want to enjoy your cake warm, reheating is simple. Preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet. Cover it with foil to keep it from drying out. Heat for about 10-15 minutes. You can also use the microwave. Heat a slice for about 15-20 seconds. Enjoy your delicious cake warm!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Make sure to cook and puree it first. Fresh pumpkin gives a nice texture and flavor. However, it may be a bit wetter than canned. Just drain any extra moisture before using.

How do I achieve a stronger coffee flavor?

To boost the coffee flavor, use strong brewed coffee. You can also add a bit of instant coffee granules to the batter. This helps enhance the coffee taste without changing the cake’s texture.

What can I substitute for eggs in this recipe?

You can use applesauce or mashed bananas as egg substitutes. For each egg, use 1/4 cup of applesauce or 1/2 a mashed banana. These options keep the cake moist and delicious.

How long does Pumpkin Spice Latte Cake last?

The cake can last up to five days at room temperature. If you store it in the fridge, it can last up to a week. For longer storage, freeze it. Wrap it well in plastic wrap. It can keep for up to three months in the freezer.

In this post, we covered the key ingredients, step-by-step instructions, and helpful tips. You learned how to make a delicious Pumpkin Spice Latte Cake. We also explored variations to suit your taste and dietary needs while providing storage recommendations.

Remember, baking is an art. Keep trying new ideas and be patient. Your cake will turn out great!

- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup unsalted butter, softened - 1 cup canned pure pumpkin puree - 2 large eggs, at room temperature - 1 cup brewed coffee, cooled - 1 teaspoon pure vanilla extract - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon allspice - ½ teaspoon salt - 1 cup powdered sugar (for frosting) - 2 tablespoons milk (for frosting) - Optional: Whipped cream for topping, and ground cinnamon for garnish When measuring flour, spoon it into the cup and level it off. This method prevents compacting. For the sugars, pack the brown sugar firmly into the cup for accuracy. Use room temperature eggs and butter for better mixing. Brew your coffee ahead and let it cool for best flavor. - Pumpkin puree: This adds moisture and a rich, warm flavor. - Spices: Ground cinnamon, nutmeg, ginger, and allspice create the classic pumpkin spice flavor. - Coffee: Brewed coffee enhances the cake's depth, giving it that signature latte taste. - Vanilla extract: This adds sweetness and rounds out the flavors beautifully. These ingredients work together to create a cake that is moist, flavorful, and perfect for fall. 1. Preheat your oven to 350°F (175°C). 2. Grease two 8-inch round cake pans with butter. Dust them with flour to prevent sticking. 3. In a large bowl, cream together ½ cup unsalted butter, 1 cup granulated sugar, and ½ cup packed brown sugar. Mix until light and fluffy. 4. Add 1 cup pumpkin puree and 2 large eggs to the butter mix. Stir until smooth. 5. Pour in 1 cup cooled brewed coffee and 1 teaspoon pure vanilla extract. Mix until combined. 6. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon salt. 7. Gradually add the dry mix to the wet mix. Fold gently with a spatula until just combined. 8. Distribute the batter evenly between the two pans. Smooth the tops with a spatula. 9. Bake for 25-30 minutes. Check with a toothpick; it should come out clean. 10. Let the cakes cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely. 11. For the frosting, mix 1 cup powdered sugar and 2 tablespoons milk in a medium bowl. Whisk until smooth. 12. Place one cake layer on a serving plate. Spread frosting on top. 13. Add the second layer and frost the top and sides of the whole cake. 14. For a final touch, add whipped cream and sprinkle ground cinnamon on top. Now, you have a delicious Pumpkin Spice Latte Cake ready to enjoy! To bake a moist pumpkin spice latte cake, follow some simple steps. First, use room temperature ingredients. This applies to butter, eggs, and pumpkin. It helps your cake mix together better. Second, do not overmix the batter. Mix until just combined for a light texture. Lastly, check your oven's temperature with a thermometer. Ovens can vary, so this ensures even baking. For a smooth frosting, make sure your cake is completely cool. A warm cake can melt the frosting. Use a spatula to spread the frosting evenly. Aim for thick layers between the cake layers. This gives it a nice look and taste. If you want a fun twist, add a pinch of cinnamon to the frosting for extra flavor. One common mistake is skipping the greasing step. Always grease your pans well to prevent sticking. Another mistake is not measuring ingredients accurately. Use proper measuring cups for dry and wet ingredients. Lastly, don't rush the cooling process. Letting the cake cool too quickly can make it dense. Be patient for the best results! {{image_4}} You can get creative with frosting. Instead of the simple powdered sugar frosting, try cream cheese frosting for a tangy twist. Combine 8 ounces of softened cream cheese, ½ cup of butter, and 3 cups of powdered sugar. Mix until smooth. This gives a rich flavor that pairs well with pumpkin. For a spiced touch, blend in a teaspoon of cinnamon or nutmeg. You can also use chocolate ganache for a decadent option. Just melt chocolate with cream and let it cool before spreading. To boost the flavor, consider adding a shot of espresso to the batter. This enhances the coffee taste without being too strong. You can also mix in chocolate chips or nuts for added texture. A teaspoon of orange zest brings out the pumpkin flavor nicely. If you like a little heat, add a pinch of cayenne pepper to the batter. This will give a surprising kick that contrasts beautifully with the sweet frosting. If you want a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum for proper texture. For a dairy-free option, use coconut oil instead of butter and almond milk for the frosting. You can also replace eggs with flaxseed meal mixed with water. One tablespoon of flaxseed meal mixed with three tablespoons of water equals one egg. These swaps help everyone enjoy this cake, no matter their diet! To keep your Pumpkin Spice Latte Cake fresh, store it at room temperature. Use an airtight container or wrap it tightly in plastic wrap. It will stay good for about 3 days. If you want to keep it longer, try refrigerating it. Place it in the fridge for up to a week. Just make sure it is covered well to avoid drying out. For long-term storage, freezing is a great option. First, let the cake cool completely. Wrap each layer in plastic wrap tightly. Then, place the wrapped layers in a freezer-safe bag. You can freeze the cake for up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight. This keeps the cake moist and tasty. If you want to enjoy your cake warm, reheating is simple. Preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet. Cover it with foil to keep it from drying out. Heat for about 10-15 minutes. You can also use the microwave. Heat a slice for about 15-20 seconds. Enjoy your delicious cake warm! Yes, you can use fresh pumpkin. Make sure to cook and puree it first. Fresh pumpkin gives a nice texture and flavor. However, it may be a bit wetter than canned. Just drain any extra moisture before using. To boost the coffee flavor, use strong brewed coffee. You can also add a bit of instant coffee granules to the batter. This helps enhance the coffee taste without changing the cake's texture. You can use applesauce or mashed bananas as egg substitutes. For each egg, use 1/4 cup of applesauce or 1/2 a mashed banana. These options keep the cake moist and delicious. The cake can last up to five days at room temperature. If you store it in the fridge, it can last up to a week. For longer storage, freeze it. Wrap it well in plastic wrap. It can keep for up to three months in the freezer. In this post, we covered the key ingredients, step-by-step instructions, and helpful tips. You learned how to make a delicious Pumpkin Spice Latte Cake. We also explored variations to suit your taste and dietary needs while providing storage recommendations. Remember, baking is an art. Keep trying new ideas and be patient. Your cake will turn out great!

Pumpkin Spice Latte Cake

Indulge in the flavors of fall with this delicious Pumpkin Spice Latte Cake! This easy recipe combines the warm spices of cinnamon and nutmeg with rich pumpkin and brewed coffee for a delightful twist on a classic dessert. Perfect for gatherings or cozy nights in, this cake is sure to impress. Click through to explore the full recipe and treat yourself to a slice of autumn bliss!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

½ cup unsalted butter, softened to room temperature

1 cup canned pure pumpkin puree

2 large eggs, at room temperature

1 cup brewed coffee, cooled to room temperature

1 teaspoon pure vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon allspice

½ teaspoon salt

1 cup powdered sugar (for frosting)

2 tablespoons milk (for frosting)

Optional: Whipped cream for topping, and ground cinnamon for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them with butter and dusting them with flour to prevent sticking.

    Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Use an electric mixer on medium speed to cream them together until the mixture is light and fluffy, about 3-4 minutes.

      Incorporate Wet Ingredients: Add the pumpkin puree and eggs to the creamed mixture. Continue mixing until everything is well combined and smooth.

        Add Coffee and Vanilla: Pour in the cooled brewed coffee and vanilla extract, mixing just until incorporated.

          Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, allspice, and salt until evenly combined.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Mix gently with a spatula or wooden spoon until just combined; be careful not to overmix.

              Prepare for Baking: Evenly distribute the batter between the two prepared cake pans, smoothing the tops with a spatula.

                Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cakes: Once baked, remove the cake pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, carefully transfer the cakes to wire racks to cool completely.

                    Prepare the Frosting: For the frosting, combine the powdered sugar and milk in a medium bowl. Whisk until smooth. Adjust the consistency by adding more milk for a thinner frosting or more powdered sugar for a thicker frosting if needed.

                      Frost the Cake: After the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting.

                        Garnish and Serve: For an elegant touch, top the frosted cake with a generous dollop of whipped cream and a sprinkle of ground cinnamon on top.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

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