If autumn had a flavor, this spiced pumpkin almond cake would be it. Moist, warmly spiced, and crowned with a glossy layer of honey Marcona almonds, this Spanish-inspired pumpkin recipe transforms a classic fall dessert into something extraordinary. Think of it as Mediterranean baking meets cozy holiday comfort—the perfect cross between rustic simplicity and elegant indulgence. Let’s get ready for some autumn baking inspiration!
Why You’ll Love This Pumpkin Almond Cake
You’ll love this pumpkin almond cake for the way it effortlessly blends cozy autumn flavors with Mediterranean flair. The soft, tender crumb carries warm spices and rich pumpkin, while the golden layer of honeyed Marcona almonds adds irresistible crunch and caramelized sweetness. It’s the perfect balance of rustic comfort and elegant presentation. Simple enough for an everyday bake, yet beautiful enough to steal the show at brunch, afternoon tea, or your Thanksgiving table.
Ingredients
For the Cake:
- 1 ¾ cups of all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup olive oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup finely ground Marcona Almonds
For the Honey Marcona Topping:
- ½ cup whole Deliart Marcona almonds
- 2 tbsp butter
- 2 tbsp honey
- Pinch of sea salt
Step-by-Step Instructions
- Mix the pumpkin batter: Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan. In one bowl, whisk together flour, baking powder, baking soda, spices, salt, and ground almonds. In another bowl, whisk pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth. Combine wet and dry mixtures, stirring gently until just incorporated. Be careful of overmixing!
- Bake until golden and fragrant: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest for 10 minutes before adding the topping.
- Make the Honey Marcona Glaze: Since Deliart Marcona almonds are already fried and salted, there’s no need to toast them. Simply warm the butter and honey in a skillet over low heat until glossy and fragrant—about 2 minutes. Add the almonds and swirl gently to coat. Pour the warm glaze over the slightly cooled cake and spread evenly. Let it set for a few minutes before slicing.
Baker’s Tips for Success
For the best Mediterranean fall dessert, keep your batter light and tender by mixing it only until the ingredients are just combined. Overmixing can make the cake dense. If you use canned pumpkin puree, drain it slightly to reduce excess moisture and achieve the perfect texture. A touch of fresh orange zest adds a bright, aromatic depth that enhances the warm spices.
Variations to Try
There are plenty of ways to make this cozy fall dessert your own. For a sweet-savory twist, try adding a touch of Deliart’s Idiazabal or Iberico cheese to the batter. The subtle saltiness enhances the pumpkin’s sweetness and gives the cake a sophisticated Spanish edge. If you prefer a gluten- free version, simply swap the flour for an almond flour blend, which will make the texture even more tender and nutty. For a rustic, fruit-forward variation, layer roasted figs or thinly sliced pears beneath the honeyed almond topping before baking to add natural sweetness and a beautiful presentation.
Sweet Simplicity Meets Spanish Elegance
This pumpkin Marcona almond cake is a love letter to autumn. The warm spices and tender crumb comfort the soul, while the honey Marcona almonds bring a touch of Spanish elegance to your table. Whether you serve it at a cozy brunch or a festive holiday gathering, this fall dessert will have everyone asking for the recipe.
So, light a candle, brew a cup of coffee or tea, and enjoy a slice of the Mediterranean in every bite.
