Pumpkin Cake | Served with Candied Pumpkin
Enjoy this elegant take on classic pumpkin spice cake with a festive touch of candied pumpkin for the topping.
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Cooking tools:
- Stand mixer
- Springform pan
- Oven
- Saucepan
- Slotted spoon
- Toothpick
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Refrigerator
Ingredients
- 10 ounces almond paste
- 1 ¼ cups sugar
- ½ teaspoon vanilla extract
- 1 tablespoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 20 tablespoons cold butter
- 5 eggs
- 7 1/2 ounces all-purpose flour
- 1 medium kabocha pumpkin
- 2 cups brown sugar
- ¼ cup butter
- 1 teaspoon ground cinnamon
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