Shelly's Recipe

PUMPKIN CAKE WITH MAPLE ALMOND GLAZE

Category: Cakes

2 cups flour
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp salt, allspice and nutmeg
3/4 tsp baking soda
1/4 tsp baking powder
1 1/3 cup packed brown sugar
3 eggs
2/3 cup oil
1 1/2 cups pumpkin puree
1/3 cup maple syrup
1 1/2 cups sliced almonds, toasted for about 10 minutes till golden

Place a rack in the bottom third of the oven and preheat to 350. Prepare a 13x9 inch baking pan with oil or nonstick cooking spray.

Sift the dry ingredients. In a separate, large bowl, whisk the brown sugar and eggs for about a minute, add the oil and pumpkin puree and whisk well. Whisk the dry ingredients into the pumpkin mixture, pour batter into the prepared pan and bake for 30 to 35 minutes. Cool on a rack.

While the cake is cooling, poke holes all over it with the tines of a fork. Heat the maple syrup and brush it all over the cake. Gently press the toasted almonds on the maple syrup while sticky. Serve warm. Keep covered at room temperature for several days.