I should preface this post by saying that despite my low success rate baking out of Baked Elements, I still love the book. The concept is terrific, and Matt and Renato take chances on flavors that are unique and sometimes risky. No matter what, it’s fun to bake out of all of the Baked books.
This cake might fall in that camp. Pumpkin almond cake isn’t bad, although I think I slightly underbaked mine. It’s a simple snack cake – a single layer, topped with an almond butter frosting. Larry liked the cake plain.
I don’t think I’ve ever seen an almond butter frosting, and I don’t know why. It’s a great idea. Peanut butter frosting, I’ve seen – but I don’t like it.
This is where my problem started. I was somehow out of regular almond butter. I didn’t want to use peanut butter. I’ve been hoarding a bottle of the elusive cookie butter, so didn’t want to use that either. So I used some marcona almond butter. My delicious marcona almond butter, which became a really delicious frosting… that just didn’t work with the cake. But I think I’m on to something with the marcona almond frosting.
For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.
- Pumpkin Almond Cake with Almond Butter Frosting (Baked Elements, p. 94)