BAKED Sunday Morning
I made this cake for one of my desserts to take to our Thanksgiving dinner at my sister-in-law's. It was a risky move because usually I take recipes that I have made before, but I thought this would be a nice change from the usual pies and it would give me quite a few taste testers.
This cake did not disappoint. It has all the flavors of a pumpkin pie wrapped up in a cake. I loved the crumb on this cake from the almond flour and I really loved the frosting. The only change I made with this recipe was the substitution of regular milk for the almond milk in the frosting and with the flavor of almond butter I don't think the almond milk was missed. It was also the first time that I have used vanilla bean paste and I really liked the taste and the look of the vanilla beans in the frosting. This cake was a hit and it will be one that I will make often.
Check out BAKED Sunday Mornings to see what the rest of the bakers think about this cake. You can also find the recipe over there.
This cake did not disappoint. It has all the flavors of a pumpkin pie wrapped up in a cake. I loved the crumb on this cake from the almond flour and I really loved the frosting. The only change I made with this recipe was the substitution of regular milk for the almond milk in the frosting and with the flavor of almond butter I don't think the almond milk was missed. It was also the first time that I have used vanilla bean paste and I really liked the taste and the look of the vanilla beans in the frosting. This cake was a hit and it will be one that I will make often.
Check out BAKED Sunday Mornings to see what the rest of the bakers think about this cake. You can also find the recipe over there.
Cake looks great! Very brave taking an untested cake to Thanksgiving dinner!!! And was a nice change from pumpkin pie. I think if I had noticed I only needed a few tablespoons of almond milk, I would have just used regular milk as well. Next time.
ReplyDeleteYour cake looks lovely! I agree that taking this for Thanksgiving was quite a risk - I was not that brave. Almond milk is not very almondy tasting, so I don't think it made much of a difference (I used regular as well).
ReplyDeleteHi Elaine, Your cake looks perfect and I'm sure you made a good dessert choice for Thanksgiving...we love this cake as well as the frosting which seems to be getting mixed reviews. I made the same change as you with milk and agree that almond milk was not needed...all the almond butter flavor came through well enough. Nice to hear from you. Hope you continue to enjoy your Thanksgiving weekend!
ReplyDeleteThat does sound like a good cake to bring to a Thanksgiving meal. I love almond milk,I use it in smoothies, but I really don't think it would have made a major difference in your frosting.
ReplyDeleteI took this to my mom's and we enjoyed it, too. I'll slip the almond milk next time, too - I couldn't think of what to do with the rest of it. It was terrible in tea!
ReplyDeleteGlad you enjoyed your Thanksgiving!
Mmmm I think this cake looks simply fantastic my friend I definitely would love to have a huge slice :)
ReplyDeleteCheers
Choc Chip Uru
Looks great! Vanilla bean paste is one of my favorite ingredients!
ReplyDeleteI like the risk in taking a new recipe to parties...sometimes you just have to go for it! Super job on the cake. :) Vanilla bean paste is amazing and is one of my favorites as well!
ReplyDeleteThat sounds like a wonderful fall cake. I hope your holiday weekend was lovely and relaxing.
ReplyDeleteTotally decadent! That's why is right up my alley!
ReplyDeleteYour cake looks delicious!
ReplyDeleteI haven't used vanilla bean paste either. Your cake looks lovely, and I'm glad it went over well!
ReplyDeleteI love anything with almond and this looks like a great twist using pumpkin as well!
ReplyDeleteSimply beautiful cake, Elaine! Sounds like a perfect combo…pumpkin and almonds...so delicious!!
ReplyDeleteLovely! I had almond milk, but didn't even think I could have used regular milk. Good idea. I'll probably try this one again, eventually.
ReplyDeleteI want this cake!!
ReplyDeleteBeautiful job on the cake! I hope you and your family had a lovely holiday!
ReplyDeleteDefinitely have its place on the Christmas Dessert table. Almond and pumpkin is a great combo.
ReplyDeleteInteresting combinations here...
ReplyDeleteThanks for stopping by on my Coquito post. I've never heard of Rumpope...learn something new every day.
Carmen
http://bakingismyzen.wordpress.com/2012/12/01/coquito-puerto-rican-eggnogtis-the-season-to-share-the-coquito-love/
Beautiful cake and the frosting on top just make it even better! A beautiful way to say goodbye to pumpkin season here!
ReplyDeleteElaine, the flavors of your cake sound so wonderful, pumpkin, vanilla, almond...I adore all those ingedients and I am sure that your pretty cake tasted just fabulous! Vanilla bean paste is quite the (rather expensive) rave around here and it is simply fantastic! Great cake for the Thanksgiving dessert table!
ReplyDeleteLooks good- I'm putting it on my to bake list!!!
ReplyDelete