Pumpkin cake with cream cheese frosting

Ingredients for 1 servings:

• 250 g pumpkin puree, homemade or purchased
• 150 g butter, room temperature
• 250 g sugar
• 1 packet of vanilla sugar or 1 – 2 tsp vanilla extract
• 2 eggs
• 125 g flour
• 125 g almonds, ground
• 1 tbsp pumpkin spice or 2 tsp cinnamon powder
• 1 ½ tsp baking powder
• 1 pinch of salt
• some milk, if necessary
• 50 g butter, room temperature
• 100 g powdered sugar
• 200 g double cream cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

For the cake, cream the butter with sugar and vanilla sugar until fluffy. Mix in the eggs one at a time. Stir in the pumpkin puree. Add a pinch of salt and the spice mix. Now fold in the flour, almonds and baking powder. If the batter seems too dry, add a splash of milk. Bake the cake at 180°C (top/bottom heat) for approx. 20-30 minutes. Do the skewer test before removing it from the oven; it may need a few more minutes. Remove from the oven and let cool. For the frosting, cream the remaining butter with the powdered sugar until creamy. Then mix in the cream cheese, taking care not to overmix. Spread the frosting over the cooled cake and refrigerate.