Description
A delightful Pumpkin Pecan Sticky Cake that combines the warm flavors of fall with a sticky, sweet twist, perfect for gatherings or a sweet indulgence.
Ingredients
Scale
- 200 g (1 2/3 cups) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup) brown sugar, packed
- 120 ml (1/2 cup) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 250 g (1 cup) canned pumpkin puree
- 60 ml (1/4 cup) buttermilk
- 60 g (1/4 cup) unsalted butter
- 100 g (1/2 cup) brown sugar, packed
- 60 ml (1/4 cup) maple syrup
- 100 g (1 cup) chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil, beating until smooth. Add eggs one at a time, mixing well, then stir in vanilla extract and pumpkin puree.
- In a small saucepan, melt the unsalted butter over medium heat, then add brown sugar and maple syrup, stirring until smooth. Pour this mixture into the prepared cake pan and sprinkle chopped pecans on top.
- Fold the dry ingredients into the wet mixture, alternating with buttermilk, until just combined. Pour the batter over the pecan topping in the cake pan and spread evenly. Bake for 40 to 45 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate. Allow it to cool slightly before slicing and serving.
Notes
- Measure ingredients accurately for best results.
- Do not skip preheating the oven for even baking.
- Avoid overmixing the batter to prevent a dense cake.
- Check for doneness with a toothpick.
- Let the cake cool in the pan to help the topping set.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pumpkin Pecan Sticky Cake, Fall Dessert, Baking Recipe