Autumn Maple Pecan Pumpkin Butter Cake
Indulge in the rich flavors of fall with this Maple Pecan Pumpkin Butter Cake, a delightful harmony of spiced pumpkin, velvety maple syrup, and crunchy pecans. Moist and tender, this cake is perfect for gatherings or cozy nights at home. Topped with a generous sprinkle of toasted pecans, it offers a satisfying crunch while delivering sweet and savory notes that celebrate the season.
ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup pure maple syrup
- 2 large eggs
- 1 cup pumpkin puree
- 1 ½ cups chopped pecans, toasted
- ½ tsp vanilla extract
- ¼ cup powdered sugar (for dusting)
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3.
In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- 4.
Add maple syrup and eggs, mixing until well combined.
- 5.
Stir in pumpkin puree and vanilla extract.
- 6.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- 7.
Fold in the toasted pecans, reserving a handful for the topping.
- 8.
Pour the batter into the prepared cake pan, smoothing the top evenly.
- 9.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 10.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 11.
Once cooled, dust the top with powdered sugar and sprinkle with reserved pecans before serving.
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