Pumpkin Pecan Cake (Printable version)
Spiced pumpkin cake with toasted pecans and cinnamon cream cheese icing for fall gatherings.
# What you need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup unsalted butter, melted and cooled
12 - 4 large eggs, room temperature
13 - 1 teaspoon vanilla extract
14 - 1 1/2 cups canned pumpkin purée
15 - 1 1/4 cups chopped pecans, lightly toasted
→ Cinnamon Cream Cheese Icing
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 2 1/2 cups powdered sugar, sifted
19 - 1 1/2 teaspoons ground cinnamon
20 - 1 teaspoon vanilla extract
21 - Pinch of salt
# How To:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage to prevent sticking.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. Set aside.
03 - In a large bowl, beat the granulated sugar, brown sugar, and melted butter together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin purée until fully incorporated.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until combined. Do not overmix. Gently fold in the toasted pecans.
05 - Pour the batter into the prepared pan and spread evenly. Bake for 32 to 37 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely on a wire rack before icing.
06 - In a mixing bowl, beat the softened cream cheese and butter together until light and creamy. Gradually add the sifted powdered sugar, then beat in the cinnamon, vanilla, and salt until the icing is smooth and fluffy.
07 - Spread the cinnamon cream cheese icing evenly over the completely cooled cake. Slice into squares and serve.
# Expert Advice:
01 -
- The crumb stays incredibly moist for days thanks to the pumpkin purée and melted butter working together.
- Cinnamon cream cheese icing is the kind of thing you will want to eat with a spoon straight from the bowl.
- It looks fancy enough for a holiday table but comes together with nothing more than a bowl and a whisk.
02 -
- Do not try to ice the cake while it is even slightly warm because the cream cheese will slide right off into a messy puddle.
- Measure the pumpkin purée by leveling it in the measuring cup because extra moisture will make the cake sink in the center.
- This cake tastes noticeably better on the second day when the spices have had time to mingle and deepen.
03 -
- Toast the pecans in a dry skillet over medium heat for about four minutes, shaking the pan constantly, until you can smell their oils release. This single step transforms the entire cake from good to unforgettable.
- Sift the powdered sugar for the icing even if you think you do not need to, because one tiny clump will land squarely on the most visible slice you serve to guests.