PUMPKIN PECAN COFFEE CAKE

Serves: 8
PUMPKIN PECAN COFFEE CAKE

PUMPKIN PECAN COFFEE CAKE

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

FOR THE CAKE
  • 2/3 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 3 eggs
  • 1 1/4 cups pumpkin puree (fresh or canned)
  • 1/2 cup sour cream or plain yogurt
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup toasted pecans, coarsely chopped
FOR THE TOPPING
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup whipping cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoons vanilla extract
  • 1/2 cup toasted pecans, coarsely chopped

Instructions

  1. Preheat the oven to 350°F/175°C and butter and flour a 10” bundt pan or a spring form pan. Using an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the pumpkin and sour cream in a separate bowl.
  2. In a third bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg together. Add the egg mixture in 3 parts, alternating between the flour and the pumpkin mixture. Stir in the toasted pecans and pour into the prepared pan.
  3. Bake for 50 minutes or until a cake tester comes out clean.
  4. Cool for 15 minutes before removing from the pan. Allow the cake to cool completely before frosting.
FOR THE TOPPING
  1. In a small, heavy saucepan, bring the sugar and water to a boil. Swirl the pan to ensure even caramelization. Cook to a medium golden color without stirring over medium heat.
  2. Remove from the heat. Stirring carefully, add the cream slowly – the mixture will foam. Add the butter and vanilla.
  3. Cool until the mixture thickens but can still be poured. (I let it cool for about 30 minutes.) Drizzle over the cooled cake and sprinkle with toasted pecans.
  4. Store at room temperature for up to 3 days.
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