The fresh fall streets of New York are alive with festive decorations signaling that autumn is here! Hot apple cider is warming up restaurant cafe menus, ghouls and goblins are looming at customers from restaurants windows, and notorious pumpkins are lining up by the bucket full, making storefronts unabashedly orange.
Every time I consider the squash family at this time of year (as one does) I think, "How did that one horny, oblong, and awkward variety of squash make its way into fall desserts?" The bloody pumpkin. Always stealing the spotlight. What does the pumpkin have that the others don't? Well... Try making this cake (to die for) with butternut or acorn. Just wouldn't be the same now would it?
Pumpkin Spice Cake (Gluten Free!)
1/2 cup unsalted butter
1 + 1/4 cup pure cane sugar
2 Tblsp. maple syrup
1 egg + 1 egg white
3/4 cup chopped walnuts
2 cup brown rice flour
1 tsp (jamaican) allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup almond milk
1 cup pumpkin puree
Preheat oven to 350F/176C. Butter a loaf or cake pan approx. 9x5x3inches.
Cream butter and sugar, then mix maple syrup, and the egg. (Set aside egg white for whipping later.) Stir in walnuts.
In a separate bowl, mix flour, allspice, nutmeg, cinnamon, baking soda, baking powder, and salt.
Add 1/3 of the flour mixture to the wet ingredients and combine. Then stir in the almond milk. Add another 1/3 of the flour mixture and combine. Then add the pumpkin puree. Finally add the last 1/3 of flour mixture and combine.
With the egg white set aside, whip until light and frothy with a whisk or electric mixer. Gently fold this into the batter.
Poor the batter into the greased baking pan, and bake for 50-60mins. Remove from the oven and cool for approx. half an hour.
Finish by drizzling the cake with frosting glaze.
Sugar Frosting Glaze
Approx. 1 cup of icing sugar
Approx. 1/2 cup almond milk
Whisk together until you develop a runny, smooth consistency. I like to approximate my frosting ingredients depending on the consistency that I seek. In this case, the frosting is more like a glaze, so should be more runny. You could certainly make a thicker frosting, in which case you would add more of the icing sugar.
|It seems pumpkin is making its way onto the runways too|