Pumpkin Spice Cake with Cinnamon Bourbon Buttercream Frosting
INGREDIENTS for the Pumpkin Spice Cake
1 1/2 cups all purpose flour
3/4 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup pumpkin puree
2 large eggs
3/4 cup buttermilk
INGREDIENTS for the Candied Pumpkin Seeds
1/4 cup pumpkin seeds
1/2 Tablespoon melted butter
1/2 tsp sugar
1/4 tsp cinnamon
INGREDIENTS for the Cinnamon Bourbon Frosting
1/2 cup butter, room temperature
2 cups powdered sugar, passed through a sifter once or twice to remove clumps
1/2 tsp vanilla extract
1/2 tsp cinnamon
1-2 Tablespoon bourbon
Make the Pumpkin Spice Cake
Preheat the oven to 350 degrees F. Butter one 9-inch round cake pan, line with parchment paper, and butter the parchment. Dust the parchment paper with flour and knock out any excess flour.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add the pumpkin puree and beat until just incorporated. Add the eggs one at a tim, beating well after each addition.
Add the flour mixture in three parts, alternating with the buttermilk and ending with the flour mixture. Scrape down the bowl and beat for a few seconds more.
Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set the pan on a wire rack to cool. After 20 minutes loosen the sides of the cake from the pan, then turn it onto the rack. Remove the parchment, flip the cake right side up, and finish cooling completely.
Make the Candied Pumpkin Seeds
Preheat over to 325 degrees F. Toss pumpkin seeds with melted butter, sugar and cinnamon. Spread onto a parchment-lined baking sheet and roast for 20-25 minutes, until browned and crisp to your liking.
Make the Cinnamon Bourbon Frosting
In the bowl of a stand mixer, beat butter until smooth and creamy, about 4 minutes. With the mixer on low, gradually add in the sugar until it’s combined. Add in the vanilla and in the cinnamon. Mix in 1 Tablespoon of bourbon. Taste to make sure it’s to your liking. You can add more if needed. Increase to medium-high and beat until fluffy, for another 3-4 minutes.
Transfer the cake to a serving plate and use an offset spatula to spread the frosting evenly over the top. Sprinkle with the toasted pumpkin seeds.
Cake can be stored, tightly covered, at room temperature for up to 3 days, or 7 days in the fridge.