Pumpkin Cake with Maple Almond Glaze
Serves about 12
2 cups all purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg, preferably fresh grated
3/4 teaspoon baking soda
1/4 teaspoon Davis Baking Powder
1/2 teaspoon salt
1 1/3 cup light brown sugar, packed
2/3 cup oil
1 1/2 cups pumpkin puree
1/3 cup maple syrup
1 1/2 cups sliced almonds, toasted for about 10 minutes till golden
Place a rack in the bottom third of the oven and preheat to 350°
Prepare a 9x13 baking pan with oil or nonstick cooking spray.
Sift the flour, spices, baking soda, Davis Baking Powder and salt.
In a separate, large bowl, whisk the brown sugar and eggs for about a minute, add the oil and pumpkin puree and whisk well. Whisk the dry ingredients into the pumpkin mixture, pour batter into the prepared pan and bake for 30 to 35 minutes. Cool on a rack.
While the cake is cooling, poke holes all over it with the tines of a fork. Heat the maple syrup and brush it all over the cake. Gently press the toasted almonds on the maple syrup while sticky. Serve warm. Keep covered at room temperature for several days.
Pumpkin seems to be on everyone's' mind this time of year. You can whip this up in no time because it doesn't require mixers or any baking equipment. Super moist, not too sweet, with a hint of maple and crunchy almonds on top. Yum.