2 1/4 cups cake flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups pureed pumpkin
3/4 cup heavy cream
3 tablespoon apple cider vinegar
1 teaspoon vanilla
1 1/4 cups raw sugar
Cream Cheese Frosting:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon orange juice
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
Whisk together pumpkin and vanilla in another bowl. Combine the vinegar and cream and let sit 7 minutes then add to the pumpkin.
Beat butter and sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 40 minutes or so. I used a rectangular cake pan and cut the cake into squares. Slice each piece of cake into three layers and spread cream cheese frosting in between each slice. Drizzle with caramel sauce, a sprinkle of almonds, and orange zest.
To make the cream cheese frosting
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and orange juice, then gradually stir in the confectioners’ sugar.