Embrace the cozy vibes of fall with a Spiced Pumpkin Pecan Cake that’s as comforting as a warm sweater on a chilly day. This cake combines the earthiness of pumpkin with a medley of spices and the crunch of pecans, creating a perfect dessert for any autumn gathering.
Granulated sugar and brown sugar blend to provide sweetness and a slight molasses note. The butter helps create a tender crumb, while eggs add structure and richness. Pumpkin puree is the star, adding moisture and flavor. Our all-purpose flour is the base, enhanced by baking soda and baking powder for lift. A pinch of salt balances sweetness. The blend of cinnamon, nutmeg, ginger, and cloves infuses warmth and spice. Pecans add a satisfying crunch, and vanilla extract rounds out the flavor profile.
This cake is delightful on its own but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, dust it with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. Pair it with a spiced chai or a glass of cold apple cider for a perfect fall treat.
Start by preheating your oven to 350°F (175°C) and generously greasing a 9x13-inch baking pan. This ensures your cake doesn't stick and helps it achieve an even bake. In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter until the mixture is light and fluffy — this typically takes about 3-4 minutes with an electric mixer.
Next, add the eggs one at a time, beating well after each addition. This step is crucial for a smooth batter. Stir in the pumpkin puree and vanilla extract, blending until just combined. The mixture may look slightly curdled at this point, but don’t worry, it will smooth out once the dry ingredients are added.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Overmixing can lead to a dense cake, so aim for a few streaks of flour remaining before folding in the chopped pecans.
Pour the batter into your prepared pan and spread it evenly with a spatula. Place it in the oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling time helps set the cake and makes it easier to handle.
Share