Moist Pumpkin Pecan Cake: A Taste of Autumn
Autumn Delight: The Perfect Moist Pumpkin Pecan Cake Recipe
Embrace the fall season with this delightful Pumpkin Pecan Cake, a perfect blend of sweet, earthy pumpkin and crunchy, toasted pecans. This cake features a luscious, moist crumb infused with pumpkin puree and studded with generous chunks of pecan. Topped with a smooth, naturally sweet pumpkin glaze, it’s a treat that captures the essence of autumn. Whether you’re a seasoned baker or a beginner, this recipe is designed to be easy to follow, bringing warmth and deliciousness to your kitchen.
Cake Ingredients- 180g All-purpose flour
- 1/3 tsp Cinnamon powder
- 3g Baking soda
- Pinch of nutmeg (optional, for enhanced flavor)
- Pinch of salt (enhances sweetness)
- 80g Unsalted butter, softened to room temperature
- 100g Granulated sugar
- 2 Large eggs, at room temperature
- 100g Steamed pumpkin, mashed (at room temperature)
- 80g Milk, at room temperature
- 1 tsp Vanilla extract
- 80g Roasted pecans, roughly chopped
Moist Pumpkin Glaze- 75g Steamed pumpkin, mashed smoothly
- 85g Powdered sugar, sifted
- 22g Unsalted butter, melted
- 2-3 tsp Milk (for consistency adjustment)
- 75g Steamed pumpkin, mashed smoothly
- 85g Powdered sugar, sifted
- 22g Unsalted butter, melted
- 2-3 tsp Milk (for consistency adjustment)
Cooking Instructions
Step 1
Begin by preparing your pecans. If you haven’t already, toast them lightly in a dry pan or in the oven until fragrant. Once cooled, roughly chop the roasted pecans. Aim for a texture that provides a satisfying crunch in every bite.
Step 2
Next, prepare the steamed pumpkin, which is key to the cake’s moisture and flavor. Wash the pumpkin, peel off the skin, remove the seeds, and cut it into manageable pieces. Steam until fork-tender, ensuring it’s soft but not mushy.
Step 3
While the steamed pumpkin is still warm, mash it thoroughly with a fork until smooth. Make sure there are no large lumps for a seamless texture in the cake batter.
Step 4
In a small bowl, combine the mashed pumpkin with the milk. Whisk until well incorporated. It’s important that both the pumpkin and milk are at room temperature to prevent the batter from separating later.
Step 5
In a large mixing bowl, cream the softened unsalted butter until light and fluffy using a hand mixer or a whisk. Add the granulated sugar and a pinch of salt. Continue to beat until the mixture is pale and well combined, resembling a creamy consistency.
Step 6
In a separate small bowl, whisk together the eggs and vanilla extract. Gradually add this egg mixture to the creamed butter and sugar mixture, a little at a time, beating well after each addition. This gradual process helps to emulsify the batter and prevent it from curdling.
Step 7
Gently fold the prepared pumpkin and milk mixture into the batter. Use a spatula or whisk and mix just until combined. Avoid overmixing at this stage.
Step 8
In a separate bowl, whisk together the sifted all-purpose flour, cinnamon powder, baking soda, and nutmeg. Add these dry ingredients to the wet ingredients. Use a spatula to gently fold them in until just combined. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 9
Add the roughly chopped roasted pecans to the batter.
Step 10
Fold the pecans into the batter until they are evenly distributed. Ensure the batter is smooth and cohesive, but again, avoid overmixing.
Step 11
Prepare your cake pan by lining it with parchment paper. Pour the cake batter into the prepared pan and spread it evenly. Smooth the top with a spatula.
Step 12
Preheat your oven to 170-180°C (340-350°F). Bake the cake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 13
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. Cooling on a rack allows air to circulate, preventing the bottom from becoming soggy.
Step 14
While the cake is cooling, prepare the pumpkin glaze. In a blender or food processor, combine the smooth mashed pumpkin and the melted butter. Blend until completely smooth and velvety.
Step 15
Add the sifted powdered sugar to the pumpkin mixture and blend again until smooth. The mixture may seem quite thick. Gradually add milk, one teaspoon at a time, blending after each addition, until you reach your desired glaze consistency. The glaze should be pourable but not too runny. (Tip: I found 3 teaspoons of milk worked well for me.)
Step 16
Set the prepared glaze aside for a few minutes. It will thicken slightly, reaching a consistency perfect for drizzling over the cake.
Step 17
Once the cake has cooled completely, use a serrated knife to carefully level off the domed top, creating a flat surface for the glaze. This step ensures a neat presentation.
Step 18
Invert the cake so the flat, leveled side is now on top, ready for the glaze. This provides a clean canvas for your glaze.
Step 19
Pour the glaze over the leveled cake, allowing it to naturally drip down the sides. You can use a spatula or the back of a spoon to gently spread it evenly, if needed.
Step 20
Let the glazed cake sit at room temperature until the glaze sets. It will remain slightly soft and spreadable, rather than completely hard. Decorate with extra pecans or other toppings if desired. Your delicious Pumpkin Pecan Cake is ready to be enjoyed!
Step 21
Next, prepare the steamed pumpkin, which is key to the cake’s moisture and flavor. Wash the pumpkin, peel off the skin, remove the seeds, and cut it into manageable pieces. Steam until fork-tender, ensuring it’s soft but not mushy.