Gluten-Free Pumpkin Almond Spice Cake

       It’s pumpkin season!!!  And I'll have you know that earlier this week, here in sunny Florida, we actually had one whole day in the middle of October with cooler temperatures!  It felt like fall was beginning!  I mean, it was like in the 70's so it was practically time to break out the scarves here.  All kidding aside, I still seized the opportunity to go into the kitchen, using the seasonal change as inspiration for my next recipe.  I hope you enjoy this new twist on an old autumn classic!

 You'll need:

1 cup Kerrygold salted butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

4 tsp Almond Extract

2 tsp butter flavor

4 eggs

1 1/2  cups Bob's Red Mill gluten-free all purpose flour

1 cup Bob's Red Mill almond flour

1/2 cup Bob's Red Mill hazelnut flour

1 tbsp cinnamon

1 tsp nutmeg

1 tsp clove

2 tsp Bob's Red Mill xanthan gum

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp salt

1 cup buttermilk

       Preheat the oven to 350°F.  Grease and place piece of round parchment paper on the bottom of two round 9” cake pans.

        In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugars and extracts then continue whipping until fully creamed.

       Gradually add the eggs one at a time, mixing well between each addition.

       In a separate bowl, combine the flours, spices, xanthan gum, baking powder, baking soda, and salt.  Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk.

       Scoop the batter into prepared pans, Place in the oven to bake for  for  25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

Pumpkin Spice Butter Cream Frosting

1/2 cup pumpkin puree

3/4 cup salted Kerrygold butter, softened

3 cups powdered sugar

1 tsp cinnamon

1/2 tsp nutmeg

       In a medium bowl, cream butter and pumpkin with an electric mixer.  Whip in two cups of powdered sugar and the spices.  Then, whip in the final cup of powdered sugar and continue blending until smooth and creamy.

       Now just frost the cake and sprinkle with sliced almonds and a drizzle of white chocolate sauce!