Pumpkin Cake with Candied Pecans: A Perfect Autumn Delight

As the leaves begin to change color and the air turns crisp, there's no better way to welcome the cozy season than with a slice of pumpkin cake. This moist, flavorful dessert, topped with crunchy candied pecans, is the essence of fall on a plate. Whether you're hosting a gathering or simply want to indulge in a seasonal treat, this pumpkin cake is sure to become a favorite.

Ingredients

For the Pumpkin Cake:

.2 cups all-purpose flour

.1 ½ teaspoons baking powder

.1 teaspoon baking soda

.1 teaspoon ground cinnamon

.½ teaspoon ground nutmeg

.½ teaspoon ground ginger

.¼ teaspoon ground cloves

.½ teaspoon salt

.1 cup pumpkin puree (not pumpkin pie filling)

.1 cup granulated sugar

.½ cup brown sugar, packed

.¾ cup vegetable oil

.4 large eggs

.1 teaspoon vanilla extract

For the Candied Pecans:

.1 cup pecan halves

.½ cup granulated sugar

.2 tablespoons unsalted butter

.1 teaspoon ground cinnamon

.¼ teaspoon salt

.2 tablespoons water

For the Cream Cheese Frosting:

.8 oz cream cheese, softened

.½ cup unsalted butter, softened

.3 cups powdered sugar

.1 teaspoon vanilla extractA pinch of salt

Instructions

1. Prepare the Cake Batter:

.Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

.In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

.In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.

.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.Pour the batter into the prepared baking pan and spread it evenly.

2. Bake the Cake:

.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

.Remove the cake from the oven and allow it to cool completely in the pan.

3. Prepare the Candied Pecans:

.While the cake is baking, prepare the candied pecans.

.In a medium skillet, combine the sugar, butter, cinnamon, salt, and water over medium heat.Stir until the mixture begins to bubble and the sugar dissolves completely.

.Add the pecan halves and stir to coat them evenly with the sugar mixture.

.Cook for about 3-5 minutes, stirring frequently, until the pecans are toasted and coated with the caramelized sugar.

.Transfer the candied pecans to a sheet of parchment paper to cool and harden.

4. Make the Cream Cheese Frosting:

.In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

.Gradually add the powdered sugar, one cup at a time, beating well after each addition.Stir in the vanilla extract and a pinch of salt. Continue to beat until the frosting is light and fluffy.

5. Assemble the Cake:

.Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

.Break the candied pecans into pieces and sprinkle them generously over the frosting.

.Slice the cake into squares or rectangles and serve.

Tips and Variations

.For a deeper flavor: You can add a tablespoon of maple syrup to the cream cheese frosting.

.To make it extra moist: Substitute half of the vegetable oil with applesauce.

.Add-ins: Consider adding chocolate chips or raisins to the batter for an extra burst of flavor.

Serving Suggestions

This Pumpkin Cake with Candied Pecans pairs beautifully with a cup of hot apple cider or a spiced latte..It’s perfect for holiday gatherings, potlucks, or as a comforting treat after a chilly day.

Final Thoughts

This Pumpkin Cake with Candied Pecans is more than just a dessert; it’s a celebration of autumn’s warm flavors. The combination of the tender, spiced pumpkin cake with the crunch of the sweet pecans and the richness of the cream cheese frosting makes this cake a must-try for anyone looking to savor the season.