Pumpkin and pecan cake
This Pumpkin and Pecan Cake features a moist pumpkin base paired with crunchy pecans, topped with a tangy sour cream frosting. It's a delightful dessert that's perfect for any occasion.
Cook time 70 min
Prep time 35 min
Ingredients:
1 cup butter1 cup brown sugar
2 eggs
1 cup pumpkin
2 cups self-raising flour
1 tsp spice mix
1/2 cup buttermilk
1/2 cup sour cream
1/3 cup powdered sugar
The Pumpkin and Pecan Cake with Sour Cream Frosting is a delightful combination of flavors and textures perfect for any occasion. The natural sweetness of pumpkin pairs beautifully with the nutty crunch of pecans, all topped off with a tangy and creamy sour cream frosting. This cake is sure to be a crowd favorite and a wonderful addition to your dessert repertoire.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy, using an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree until well combined.
- In a separate bowl, whisk together the self-raising flour and spice mix.
4. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Fold in the chopped pecans if using.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake 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.
- In a medium bowl, combine the sour cream and powdered sugar. Mix until smooth and well combined.
2. Frost the Cake:
- Once the cake is completely cooled, spread the sour cream frosting evenly over the top.
3. Serve:
- Optionally, garnish with additional chopped pecans or a sprinkle of spice mix if desired.
- Serve and enjoy!
Enjoy a slice of this delectable Pumpkin and Pecan Cake with Sour Cream Frosting at your next gathering. The balance of sweet, nutty, and tangy flavors makes it a standout dessert. Whether you're serving it at a holiday dinner or a casual get-together, it's bound to impress your guests. Happy baking!
Pumpkin and pecan cake FAQ:
Bake the Pumpkin and Pecan Cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute the self-raising flour with all-purpose flour by adding 1 1/2 teaspoons of baking powder per cup. You can also use Greek yogurt in place of the sour cream for a similar tangy flavor.
Store any leftover Pumpkin and Pecan Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Make sure to refrigerate if the frosting contains dairy.
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs. It should also spring back when lightly pressed and have a golden-brown color around the edges.
Yes, the cake can be frozen. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe container for up to 2-3 months. For best results, frost the cake after thawing.
Cooking Tips:
- Make sure all your ingredients are at room temperature. This helps them mix more evenly and creates a better texture in the cake.
- When measuring flour, spoon it into the measuring cup and level it off with a knife. This ensures you don’t use too much flour, which can make the cake dense.
- Don’t overmix the batter once you add the flour. Overmixing can develop too much gluten, making the cake tough.
- If you don’t have self-raising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt.
- To toast the pecans before adding them to the batter, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally, until they are fragrant and slightly golden.
- For a smoother sour cream frosting, sift the powdered sugar before mixing it with the sour cream.
- Allow the cake to cool completely before frosting. This prevents the frosting from melting and sliding off.
Nutrition Facts
12 ServingsCalories 350kcal
Protein 4.55g
Carbohydrates 44g
Fiber 0.80g
Sugar 24g
Fat 18g
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