PUMPKIN PECAN COFFEE CAKE
Serves: 8
PUMPKIN PECAN COFFEE CAKE
Cook time: 1 H & 30 MTotal time: 1 H & 30 M
Ingredients
FOR THE CAKE
- 2/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2/3 cup brown sugar, packed
- 3 eggs
- 1 1/4 cups pumpkin puree (fresh or canned)
- 1/2 cup sour cream or plain yogurt
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup toasted pecans, coarsely chopped
FOR THE TOPPING
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup whipping cream
- 2 tablespoons unsalted butter
- 1/2 teaspoons vanilla extract
- 1/2 cup toasted pecans, coarsely chopped
Instructions
- Preheat the oven to 350°F/175°C and butter and flour a 10” bundt pan or a spring form pan. Using an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the pumpkin and sour cream in a separate bowl.
- In a third bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg together. Add the egg mixture in 3 parts, alternating between the flour and the pumpkin mixture. Stir in the toasted pecans and pour into the prepared pan.
- Bake for 50 minutes or until a cake tester comes out clean.
- Cool for 15 minutes before removing from the pan. Allow the cake to cool completely before frosting.
FOR THE TOPPING
- In a small, heavy saucepan, bring the sugar and water to a boil. Swirl the pan to ensure even caramelization. Cook to a medium golden color without stirring over medium heat.
- Remove from the heat. Stirring carefully, add the cream slowly – the mixture will foam. Add the butter and vanilla.
- Cool until the mixture thickens but can still be poured. (I let it cool for about 30 minutes.) Drizzle over the cooled cake and sprinkle with toasted pecans.
- Store at room temperature for up to 3 days.