Hello Thanksgiving season! Hello autumn! Lovely time to try out new cakes and other deliciousness. What I like about this cake is the fact that you don’t have to pre-cook (or purée) the pumpkin. Enjoy!

See what you need to bake here:

100g almond slices, slightly chopped
400g Hokkaido pumpkin, grated
1 apple, grated
200g softened butter
200g sugar (I used half white sugar, half cane sugar)
4 eggs
180g flour
2 teaspoons baking powder
1 pinch of salt
200g creme fraiche

For the frosting:
200g full fat cream cheese (I used Philadelphia) at room temperature
100g soft butter
100g icing sugar

Have a few Pecan or Walnuts in the house to use as garnish at the end.

Pre-heat the oven to 150°C (oven set to air circulation). Butter and flour a bundt cake baking tin.

Remove the peel of the pumpkin and grate it. Same with the apple.

In a large bowl, mix butter and sugar until creamy and light, then add the eggs one after the other.

In a separate bowl, whisk together flour, baking powder and salt. Then add to the butter mix in turns with the creme fraiche.

At the end, add the chopped almonds, the grated pumpkin and apple to the mix.

Pour the batter in the baking tin and bake for approx. 45 Mins.

Remove from the oven and let cool.

For the frosting:
Mix together the soft butter and room temperature cream cheese until creamy, then adding the icing sugar carefully until fluffy. Taste if you find it sweet enough, otherwise just add a little more icing sugar to the mix.
Spread the frosting over the top of the cooled down cake.

Garnish with Pecan Nuts or walnuts on top.