November is the month in which our fruit markets are full of Pumpkins.

Pumpkins can be used as a vegetable and a fruit infact, since I was very young, my uncle taught me how to use it not only for meals but also for cakes!
She was used to prepare a special cake using pumpkins and almond. I loved it! Since then, every year in November I am used to prepare it every Sunday for my family lunch.
The Italian name we use for this cake is “Torta Soffice alla Zucca e Mandorle” but I would name it: Pumpkin Almond Cake with Almond Butter Frosting.
My aunt taught me how to prepare this delicious cake and today I am happy to share it with all my friends!
Please follow all the instructions and the result will be a success!
Enjoy and Buon Appetito!

For the Pumpkin Almond Cake

1 1/2 cups all purpose flour
3/4 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
4 oz (1 stick) unsalted butter, at room temperature
1 cup sugar
1/4 cup firmly packed dark brown sugar
1 cup pumpkin puree
2 large eggs
3/4 cup well-shaken buttermilk
1/4 cup sliced almonds, toasted

1/2 cup almond butter (I used Maranatha Maple Almond Butter)
2 oz (1/2 stick) unsalted butter, softened
2-4 tbsp almond milk, to taste
1 1/4 to 1 3/4 cup confectioners’ sugar, to taste
1/2 tsp salt
1 tsp vanilla

Preheat the oven to 350.  Spray a 9-inch round cake pan with baking spray (I use Baker’s Joy).  Line with parchment paper and then spray again.

In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 3 minutes.  Add the pumpkin puree and mix until just incorporated.  Add the eggs, one at a time, beating well and scraping down the side after each addition.  Beat for another 30 seconds.

Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour.  Scrape down the bowl and beat for an additional 10 seconds.

Place the batter into the cake pan and bake for 40-50 minutes or until a toothpick inserted comes out clean.  Set the pan on a wire rack to cool for 20 minutes.  Run a knife around the sides of the cake to loosen it, then turn the cake out onto the rack.  Remove the parchment, flip the cake right side up and let cool completely.

For the frosting, place the almond butter, butter, 2 tbsp almond milk, 1 1/4 cups confectioners’ sugar, and salt in a food processor.  Pulse with short bursts until the frosting comes together and is shiny and smooth.  Mix in the vanilla.  Add 1-2 tbsp additional almond milk to make it looser, if you wish or up to 1/2 cup confectioners’ sugar if you prefer it thicker. Process again until smooth.

Use an offset spatula to spread the frosting evenly across the top of the cake.  Sprinkle the top with the almonds.