Turn classic holiday pantry ingredients- pumpkin, spices and pecans- into a wonderful morning sweet. This cake comes together simply and the Caramel Glaze puts it over the top!

For the Cake:

• 2/3 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2/3 cup brown sugar
• 3 eggs
• 1 1/4 cup canned pure pumpkin puree
• 1/2 cup sour cream
• 2 1/2 cups all purpose flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoons ground nutmeg
• 1 cup toasted pecans, coarsely chopped

For the Caramel Glaze:

• 3/4 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1/2 cup toasted pecans, coarsely chopped

Preheat the oven to 350°F and butter and flour a 10-inch Bundt pan or a springform pan. Using an electric mixer, cream the butter, granulated sugar and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a mixing bowl combine the pumpkin and sour cream. In another bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg together. Add the dry ingredients and pumpkin mixture alternately to the egg mixture in three additions, ending with dry ingredients. By hand, stir in the toasted pecans and pour the batter into the prepared pan. Spread the batter to distribute it evenly.

Bake the Coffee Cake for 50 minutes or until a cake tester comes out clean. Cool the cake for 15 minutes before removing it from the pan.

For the CARAMEL GLAZE:

In a small, heavy saucepan, combine the sugar and water and bring to a boil. Swirl the pan (do not stir with a spoon) to ensure even caramelization and cook the sugar to a medium golden color over medium heat.

Once the caramel is a dark, rich color with an almost burnt smell, remove it from the heat and slowly add the cream – the mixture will foam. Then add the butter, vanilla and salt and whisk to combine.

Cool until the Caramel Glaze until it thickens but can still be poured, about 30 minutes.

To serve, drizzle the Caramel Glaze over the cooled cake and sprinkle with toasted pecans.

Serves 8 to 10