Pumpkin Cake with Candied Pecans is a delightful treat that showcases the warm flavors of fall in every bite. This moist cake, enriched with pumpkin puree and spiced with cinnamon and nutmeg, is elevated by a crunchy layer of delicious candied pecans on top. Whether you’re hosting a holiday gathering or simply indulging in a sweet moment, this cake is sure to impress everyone at the table.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 4g
- Carbohydrates: 47g
- Fat: 17g
- Fiber: 2g
- Sugar: 25g
- Sodium: 180mg
Why Make This Pumpkin Cake with Candied Pecans
This Pumpkin Cake with Candied Pecans is a must-try for many reasons. The combination of pumpkin and warm spices creates a cozy, inviting flavor that’s perfect for any autumn occasion. The moist texture of the cake pairs beautifully with the sweet, crunchy candied pecans, adding an extra layer of flavor and delight. Plus, it’s an easy and straightforward recipe, making it accessible for bakers of all skill levels.
How to Make Pumpkin Cake with Candied Pecans
Step 1: Preparation
Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan to prevent sticking.
Step 2: Mixing Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures that your leavening agents are evenly distributed throughout the flour.
Step 3: Mixing Wet Ingredients
In another bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Add the eggs, pumpkin puree, and vanilla extract, and mix until fully combined. This mixture should look smooth and creamy.
Step 4: Combining Ingredients
Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix, as this can lead to a denser cake.
Step 5: Pouring Batter
Pour the batter into the prepared cake pan and spread it evenly for consistent baking.
Step 6: Baking
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time to avoid overcooking.
Step 7: Preparing Candied Pecans
While the cake is baking, prepare the candied pecans. In a skillet, melt the butter, then add the brown sugar and maple syrup. Stir until everything is well combined.
Step 8: Caramelizing Pecans
Add the pecans and cook for about 5 minutes, stirring frequently, until they are coated and caramelized. The smell will be irresistible!
Step 9: Finishing Touch
Allow the cake to cool before topping it with the candied pecans. Serve and enjoy the harmony of flavors!
How to Serve Pumpkin Cake with Candied Pecans
Serve this delicious cake warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Consider dusting it with powdered sugar for an elegant touch. It’s a perfect dessert for family gatherings, potlucks, or as a sweet treat for afternoon tea.
How to Store Pumpkin Cake with Candied Pecans
Store the pumpkin cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. The candied pecans can stay fresh when stored separately in a cool, dry place.
Expert Tips for Perfect Pumpkin Cake with Candied Pecans
- Use fresh pumpkin puree for a more intense flavor, but canned pumpkin works fine too!
- Make sure your eggs and pumpkin puree are at room temperature; this helps in creating a smoother batter.
- Don’t overmix the batter — mix until just combined for a lighter cake.
- For a twist, consider adding chocolate chips or shredded coconut to the batter.
- Keep an eye on the nuts while caramelizing to prevent burning, and stir constantly for even cooking.
Delicious Variations
- Gluten-Free Version: Swap out all-purpose flour for a gluten-free blend.
- Spice Variations: Mix in ginger or cloves for a different spice profile.
- Nut Alternatives: Try using walnuts or almonds instead of pecans for different flavors.
- Frosted Version: Top with cream cheese frosting instead of candied pecans for a richer dessert.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned?
Yes, feel free to use fresh pumpkin puree. Just ensure it’s well-cooked and blended to a smooth consistency. - How can I make the cake less sweet?
You can reduce the amount of sugar in the recipe to suit your taste, but be mindful that it might affect the texture. - Can I freeze this cake?
Absolutely! Wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving. - What can I substitute for vegetable oil?
You can use melted coconut oil or applesauce for a healthier alternative. - How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready.
Conclusion
This Pumpkin Cake with Candied Pecans is not only delicious but also incredibly simple to make. Its warm spices and sweet topping make it the perfect treat for any occasion, whether it’s fall festivities or weekend coffee breaks. We hope you try this recipe and share it with family and friends. Happy baking!
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Pumpkin Cake with Candied Pecans
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist pumpkin cake spiced with cinnamon and nutmeg, topped with crunchy candied pecans, perfect for fall gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup pecans
- 2 tbsp butter
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, mix granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Meanwhile, melt butter in a skillet, add brown sugar and maple syrup, then stir well.
- Add pecans and cook for about 5 minutes, stirring frequently, until coated and caramelized.
- Allow the cake to cool, then top with candied pecans and serve.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The cake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
