Description
A delightful Pumpkin Praline Cake with a sweet brown sugar glaze, perfect for fall celebrations.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 120 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar, packed
- 2 large eggs
- 240 ml (1 cup) pumpkin puree
- 1 tsp vanilla extract
- 100 g (1 cup) chopped pecans or walnuts
For the Brown Sugar Glaze, you will need:
- 120 g (1/2 cup) brown sugar
- 60 ml (1/4 cup) heavy cream
- 30 g (2 tbsp) unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chopped nuts.
- Prepare the praline topping by mixing extra chopped nuts with a sprinkle of brown sugar.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the brown sugar glaze by combining brown sugar, heavy cream, and butter in a saucepan over low heat until smooth.
- Drizzle the warm glaze over the cooled cake and sprinkle with the praline topping.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure to use 100% pure pumpkin puree for the best flavor.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Pumpkin Praline Cake, Brown Sugar Glaze, Fall Dessert, Baking Recipe