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–+ servings

Almond Pumpkin Cake

Melissa
This almond flavored pumpkin cake is rich, moist and so delicious. Almond and pumpkin flavors are the perfect match and this cake is the perfect Fall treat. An added bonus is it is easy to make too.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, entertaining, holidays, Snack
Cuisine American, Italian
Servings 8 slices
Calories 355 kcal

Equipment

  • 9 inch round cake pan

Ingredients
  

  • 1 ⅔ cup All Purpose Flour
  • 1 ¼ cup granulated sugar
  • 1 cup pumpkin puree not pumpkin pie puree but plain pureed pumpkin
  • ½ cup unsalted butter softened
  • ½ cup warm milk microwave for about 30 seconds
  • 2 large eggs room temperature
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon almond extract As fresh as possible! See my notes above for this.
  • ¼ teaspoon kosher salt
  • powdered sugar for dusting on cake when cool

Instructions
 

  • Preheat your oven to 350 degrees.
  • Grease and flour a 9 inch round cake pan then line with parchment paper.
  • In a large bowl, add your flour, cinnamon, salt, baking powder and baking soda and set aside.
    1 ⅔ cup All Purpose Flour, 1 ½ teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
  • In a separate large bowl add your butter and sugar and cream it with a hand mixer on high speed until it is fluffy, about 2 minutes.
    1 ¼ cup granulated sugar, ½ cup unsalted butter
  • Next, add your eggs and mix well until it is incorporated then add your pumpkin, vanilla, almond and mix well.
    1 cup pumpkin puree, 2 large eggs, ½ teaspoon almond extract, 1 teaspoon vanilla extract
  • Add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
  • Add your warm milk and mix well into your batter.
    ½ cup warm milk
  • Pour your batter into your prepared pan.
  • Bake for about 40-50 minutes or just until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your pan.
  • When done, remove from the oven and let cool for 15 minutes.
  • Once cool, take a knife carefully around the edge and loosen the bread from the pan. Then invert it (place a plate on top and flip it over on to the plate) and let cool for another 15 minutes. If you used parchment paper just lift the sides of the parchment paper up and remove from the pan.
  • Once fully cool, dust with powdered sugar.
    powdered sugar

Nutrition

Calories: 355kcalCarbohydrates: 55gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 193mgPotassium: 136mgFiber: 2gSugar: 33gVitamin A: 5206IUVitamin C: 1mgCalcium: 59mgIron: 2mg
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