Cinnamon-Pumpkin Cake with Almond Buttercream Frosting

May 31, 2013 By

This recipe was inspired from my Banana Cake recipe and came about because I wanted to make something for our Memorial Day Weekend dinner.  However I didn’t have any bananas so what else is mushy like bananas?  Canned pumpkin.  It worked beautifully and with a few red, white, and blue decorations gave  just the look I was after for the holiday.  Lesson:   Pumpkin doesn’t just need to be for fall 🙂

Cinnamon-Pumpkin Cake with Buttercream Frosting

Cinnamon-Pumpkin Cake with Almond Buttercream Frosting
Serves 8
A moist cake full of yummy pumpkin flavor.
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Ingredients
  1. Cake
  2. ½ cup butter, softened
  3. 1 cup sugar
  4. 2 eggs
  5. ½ tsp pure vanilla extract
  6. 1-1/4 cups White Spelt flour or flour of your choice
  7. 1Tbsp of cinnamon
  8. ¾ tsp baking soda
  9. ½ tsp salt
  10. 1 cup of canned pumpkin
  11. Frosting
  12. ½ cup butter, softened
  13. ¼ cup milk
  14. 1/2 tsp pure almond extract
  15. 2-1/2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cinnamon, baking soda and salt; add to creamed mixture, beating just until combined. Fold in pumpkin. Pour into a greased 8-in baking dish for a thicker cake or a 9X11 pan for a thinner cake. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a cooling rack.
Frosting
  1. In a mixing bowl, cream butter. Beat in the milk, almond extract, salt and enough powdered sugar to achieve a spreading consistency. Beating this frosting for 3-4 minutes will produce a silky smooth icing. Spread on top of cake.
Adapted from Banana Cake - Deliciously Inspired
Adapted from Banana Cake - Deliciously Inspired
Deliciously Inspired http://www.deliciouslyinspired.com/
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Filed Under: Desserts

Comments

  1. Heather - Chickabug says
    June 1, 2013 at 5:24 pm

    Yes! Hooray for pumpkin year-round : ) I could seriously eat something pumpkin-y every day, and this cake looks delicious!

    • Debbie says
      June 1, 2013 at 5:49 pm

      Thanks, Heather, for your comment. I agree why do we do that? – I’m going to buy a few cans of pumpkin to keep in the cupboard – I may not always have bananas but canned pumpkin can get a cake to the table and that’s a good thing. I just went into your blog and LOVE LOVE what you do. What a talent you are. Just Liked your facebook page and am also going to follow your blog. My husband loves sock monkeys and I’m going to order some items for his November birthday – how fun!!

  2. Angel says
    June 6, 2013 at 12:53 am

    Hi Debbie
    I’m Co-hosting with Katherines Corner this week and wanted to say hello. I’m also your newest follower. All these tasties are making me hungry. I’ve gotta try this recipe.
    Angel

    PS: Hope you will visit me and hopefully want to return the follow.

    • Debbie says
      June 7, 2013 at 2:15 am

      Hi Angel,
      Thank you for stopping by and following my blog. I appreciate the kind words and did visit your blog and am now a new follower.