We brought this to a friend's house for a celebration, so the photos are taken "on location" on her beautiful quarter-sawn oak table! I wrapped and froze the cake layers, then frosted and decorated the cake when we got there. This cake is great-- the cake layers are moist and flavorful, the frosting is rich and tangy, and the topping is crunchy and just a bit salty, with a welcome bite from the crystallized ginger. I didn't get a chance to take an 'after' photo, but the cake was completely devoured, with all leftovers claimed for the next day's breakfast.
Now, I know that "pie" is in my name, but I just might throw over Thanksgiving pumpkin pie for this cake-- the wonderful flavors from the pumpkin, spices, nuts, and brown butter really make an outstanding combination.
Just one thing-- the recipe notes that if you want to pile on the topping, you should double the recipe-- definitely do this, you will want to include a little crunchy pepita or pecan in each bite. If you have extra, it is super just to nibble on! Also, I didn't have quite enough cream cheese, so I used a little Greek yoghurt to add extra tang.