Pumpkin Almond Cake with Almond Butter Frosting

This is one of the best pumpkin cakes I’ve ever had “ it’s moist without being dense and oily and is wonderfully spicy. (I especially liked the kick from the ginger).

It’s made with butter instead of the oil that’s often used and owes its light and airy texture to ingredients like ground almonds (which really can’t be detected) and buttermilk.

The frosting is an American buttercream that has some of the butter replaced with almond butter. It had a wonderful spreadable, consistency but, even though I used the lesser amount of sugar listed in the recipe, it was too sweet (for me) and had that unpleasant (to me) gritty mouthfeel that comes with powdered sugar. However, the almond flavour was a very nice complement to the spiciness of the cake. I think I’ll borrow this idea and try adding almond butter to a different frosting…perhaps the cooked milk buttercream that the authors favour.

An easy and delicious cake that I'll definitely make again.