Pumpkin Almond Cake

Pumpkin Almond Cake
Making my way down the baking aisle at the grocery last Sunday, I had to say excuse me to squeeze past a couple standing in front of a special display. I peered over them to see a tower of orange-labeled cans of pumpkin puree. I felt myself getting just as excited as they were about the seasonal featured item, and I put a couple cans in my cart. During the rest of that shopping trip I was distracted thinking about what to do with the puree and would it be sweet or savory.

After much debate, I decided to bake something, but still about a month away from Thanksgiving, it seemed too early for pumpkin pie. Wanting to keep things simple, I baked a pumpkin almond cake that gave the illusion of being a bit more fancy. I pulled out my bundt pan tucked in the back of a cabinet, and I made a cream cheese glaze for a tangy finishing touch. The cake may have looked like dessert, but it was also tasty as a  breakfast treat or an afternoon snack.

Pumpkin Almond Cake
Pumpkin Almond Cake

Makes 1 bundt cake

For cake
2 cups all-purpose flour plus more for pan
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup almonds, chopped
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 stick (4 ounces) unsalted butter, melted, plus softened butter for pan
1-15 ounce can pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs

For glaze
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
4-5 tablespoons milk

Preheat the oven to 350 degrees F. Grease a 10-cup bundt pan with butter and dust with flour.

In a medium bowl, combine the flour, baking powder, cinnamon, ginger, salt and almonds.

In a large bowl, combine both sugars with the butter. Whisk in the pumpkin puree, vanilla extract and almond extract. Beat in the eggs one at a time fully incorporating after each addition.

Gently fold the dry ingredients into the wet ingredients and transfer to the prepared bundt pan. Bake for 50-60 minutes until a toothpick inserted into the cake comes out clean.

Cool the cake for 20 minutes before removing from the pan to cool completely on a wire rack.

For the glaze, beat the cream cheese until smooth using a hand mixer and then add the confectioners’ sugar, vanilla extract and milk. Drizzle the glaze over the cake and allow to set for 15-20 minutes before serving.

Store in an airtight container.

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