Description
A delightful dessert that captures the essence of fall with moist pumpkin cake topped with a rich brown butter glaze.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) pumpkin puree
- 1/2 cup (60 g) chopped pecans
For the Brown Butter Glaze:
- 1/4 cup (55 g) unsalted butter
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- Mix the dry ingredients in a medium bowl.
- Cream the butter and sugars in a large mixing bowl, then add eggs, vanilla, and pumpkin puree.
- Fold the dry ingredients into the wet mixture and add chopped pecans.
- Pour the batter into the prepared pan and bake for 35-40 minutes.
- Prepare the brown butter glaze while the cake cools.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
- Ensure ingredients are at room temperature for best results.
- Avoid overmixing the batter to keep the cake tender.
- Store leftovers properly to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Pecan Cake, Brown Butter Glaze, Fall Dessert, Thanksgiving Cake