The Pumpkin Chapter
“The rain started late in the afternoon. Adam huddled under his oilskin, waiting for the dark to come, and when it did he walked through the dripping night into the town of Valdosta. His black hat was pulled down over his eyes and his yellow oilskin was strapped tight against his throat.”
East of Eden, John Steinbeck
Inspiration
It rained again! And snowed in the high Sierras! Our garden has soaked up every last drop, the trees are dropping leaves and it is much colder at night. This dramatic change of seasons has me baking and cooking warm and comforting recipes. Here is a sweet little pumpkin cake that has found a special place on my fall “must-bake” list. (Disclaimer, this list does not include fall pies. For pies there is no list, they are all worthy of making.) There are three cakes I make each fall: Spiced Cranberry Buttermilk Bundt Cake, Brown Sugar Pear Pound Cake and this Pumpkin Almond Cake with Almond Butter Frosting. What sets this cake apart from the abundance of seasonal pumpkin recipes is the almond butter frosting. I would have never thought to pair pumpkin with almond but Matt Lewis and Renato Poliafito did and pumpkin cakes will never be the same. The recipe can be found here.
