Embrace Autumn with Pumpkin Spice Cake with Candied Pecans
Autumn is the season of change, where vibrant colors and cozy sweaters abound. There’s no better way to celebrate this time of year than with a delightful Pumpkin Spice Cake with Candied Pecans. This recipe captures the heart and soul of autumn, combining the warm, comforting flavors of pumpkin spice with the sweet, crunchy allure of candied pecans. It’s perfect for family gatherings or any special fall occasion.
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Discover the Magic of Pumpkin Spice Cake
This Pumpkin Spice Cake isn’t just a dessert—it’s an experience! Imagine the heavenly aroma filling your kitchen as it bakes to perfection. Packed with the spicy warmth of cinnamon, ginger, nutmeg, and cloves, each bite takes you on a nostalgic journey through the season’s best moments. The addition of candied pecans adds a delightful crunch that contrasts beautifully with the moist, velvety cake. It’s heartwarming, it’s satisfying, and it brings a touch of indulgence to any day.
Reasons to Love This Recipe
– Wholesome ingredients that capture the essence of autumn
– Perfect balance of spices transforming simple ingredients into extraordinary flavors
– Easy-to-follow instructions ensuring a foolproof bake
– A versatile treat that can be dressed up or enjoyed plain with a cup of coffee
A Taste You Can’t Resist
The first bite of this cake is a revelation: the softness and spice of the cake perfectly complement the sugary, nutty crunch of the candied pecans. The inviting pumpkin flavor is further enhanced by the spices, creating a well-rounded and richly satisfying dessert.
Benefits of Making This Cake
– Seasonal and comforting, making it great for gatherings
– Opportunities for creativity with additional toppings or frostings
– Simple enough for novice bakers yet delicious enough to impress seasoned confectioners
Ingredients
– 2 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup unsalted butter, room temperature
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 4 large eggs, room temperature
– 1 cup pumpkin puree
– 1 tsp vanilla extract
– 3/4 cup buttermilk, room temperature
– 1 cup pecans, chopped
– 1/2 cup granulated sugar (for candied pecans)
– 1 tbsp water
Necessary Tools for Preparation
– Two 8-inch cake pans
– Mixing bowls
– Whisk
– Hand or stand mixer
– Saucepan
– Wire rack
Variations and Substitutions
– Swap out pecans for walnuts if preferred
– Use maple syrup instead of granulated sugar for the candied nuts for a deeper flavor
– Add a cream cheese frosting for an extra layer of decadence
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. Cream together the butter and both sugars in a large bowl until light and fluffy. Add eggs one at a time, beating well after each. Mix in pumpkin puree and vanilla.
4. Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, mixing just until combined.
5. Divide the batter evenly between the prepared pans.
6. For the candied pecans: Combine pecans, sugar, and water in a small saucepan. Cook over medium heat, stirring until sugar caramelizes. Spread pecans on a parchment-lined baking sheet to cool.
7. Bake the cakes for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
8. Once cooled, layer and frost the cake, garnishing with candied pecans.
Perfect Pairings and Serving Suggestions
– Serve a slice of this cake with a scoop of vanilla ice cream
– Pair with a warm cup of spiced chai or pumpkin-flavored coffee
Tips for a Perfect Bake
– Ensure all ingredients are at room temperature for the best results
– Avoid over-mixing the batter to keep the cake tender
Storage Instructions
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate and consume within a week.
Additional Notes
Feel free to experiment with adding spices or adjusting sweetness to your liking. This cake is forgiving and lends itself well to personalization.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes before using.
Is there a need to roast the pumpkin puree?
Canned pumpkin puree works perfectly; however, roasting fresh pumpkin before pureeing can add a deeper, more complex flavor.
Conclusion
This Pumpkin Spice Cake with Candied Pecans is a must-try recipe embodying the heartwarming flavors of fall. Its simplicity and rich taste make it a timeless crowd-pleaser. Explore more recipes that celebrate the season, and don’t forget to leave a review, share your photos, and try similar treats.
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Nutritional Information
Approximate per serving:
Calories: 350
Total Fat: 16g
Saturated Fat: 6g
Cholesterol: 82mg
Sodium: 230mg
Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 25g
Protein: 5g
Pumpkin Spice Cake with Candied Pecans
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Cream together the butter and both sugars in a large bowl until light and fluffy. Add eggs one at a time, beating well after each. Mix in pumpkin puree and vanilla.
- Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, mixing just until combined.
- Divide the batter evenly between the prepared pans.
- Combine pecans, sugar, and water in a small saucepan. Cook over medium heat, stirring until sugar caramelizes. Spread pecans on a parchment-lined baking sheet to cool.
- Bake the cakes for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
- Once cooled, layer and frost the cake, garnishing with candied pecans.
