-
1
Start by making the pumpkin puree (you can make it in advance, the day before; you can also make a larger quantity and freeze it for using later, in another cake our in a soup, for example): roast the pumpkin on the oven, at 200u00b0C, for about 1 hour or until soft when pressed. Allow to cool, scoop the flesh out of the skin, if you roasted the pumpkin with the skin, make a puree and store in the fridge until you're ready to use it. For this cake you'll need 3/4 cup pumpkin puree.
-
2
Preheat the oven to 180u00b0C. Butter and flour a (23 cm) spring form pan.
-
3
Start by making the topping. In a bowl combine the flour, brown sugar, cinnamon and salt. Pinch in the butter until it looks like coarse crumbs. Mix in the sliced almonds. Keep it in the fridge until you're ready to top the cake.
-
4
Now for the batter. With a mixer, beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, cinnamon, clove, ginger, nutmeg, salt, 3/4 cup pumpkin puree and yogurt and combine well. Stir in the flour, baking powder and baking soda until just combined.
-
5
Spread the batter in the prepared pan. Sprinkle the topping over the batter and then bake in the preheated oven for 50 minutes to 1 hour or until a toothpick comes out clean when inserted into the middle of the cake. Allow to cool completely. Remove from the pan and dust with confectioners sugar.
