Pumpkin Buttermilk Cake and Peach Butter

I love fall. I welcome it with open, awaiting arms far earlier than I probably should and I try my best to stretch it as far as it will go. Sweaters, boots, blankets, coffee, shorter days, playing in leaves, long drives to see the colors changing in the canyon and pumpkin. Pumpkin everything. I have the standards: pumpkin chocolate chip cookies, pumpkin spice lattes, pumpkin candles, sure but I am always on the lookout for something newly pumpkin every fall. This year I have discovered a pumpkin cake more richly moist and lovely then any I have ever tasted before. I love you all so much and love sharing food SO much that I am passing it along so that we all might enjoy this fall together. The reason I include this precious peach butter in the same post is that we cracked it open to serve alongside the cake and magic happened! They compliment each other so beautifully that they are now married forever and shall never part. What could be more seasonally perfect than pumpkin AND peaches? Welcome, welcome fall. I love you.

Pumpkin Buttermilk Cake

1 Cup unsalted butter ~room temp.
2 1/4 Cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon salt
1 1/4 Cup pumpkin puree
3/4 Cup buttermilk
2 teaspoons vanilla
1 1/4 Cup sugar
3 eggs ~room temp.
Preheat oven to 350 and generously grease and flour a bundt pan.
In a stand mixer, whip butter and sugar until light and fluffy. In a large bowl combine: flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. In a separate bowl combine: pumpkin, buttermilk and vanilla. Once sugar and butter are whipped fluffy add eggs one at a time. Alternate adding the dry and wet mixtures and combine completely. Pour into prepared pan and bake 40-45 minutes. Cool in pan 15 minutes and then turn out onto a cake stand.

*I sprinkled a thick layer of cinnamon chips all over the bottom of the batter before I baked the cake this time and it was delectable!
Peach Butter

4 pounds peaches ~pitted and chopped
3/4 Cup sugar
1/4 teaspoon cinnamon
light sprinkle of nutmeg (as much/little as you wish)
2 Tablespoons lemon juice
2 Tablespoons dark agave nectar
1/8 Cup dark rum (or bourbon... you choose)

Heat the peaches in a large saucepan and allow them to release their juices for about 5 minutes and add sugar. Simmer another 5 minutes and add cinnamon, nutmeg, lemon juice and agave. Reduce for about 20 minutes (the mixture will turn darker and will reduce by about 1/2 of the liquid). Turn heat off and add rum (or bourbon). Mix well and cool, stove top, for 10 minutes. Transfer to a food processor and pulse to a puree. Pour into sterilized jars, seal and turn upside down until cool.