4. Spiced Pumpkin and Pecan Cake with Cream Cheese Glaze
Embrace the cozy essence of the holidays with this show-stopping Spiced Pumpkin and Pecan Cake, a centerpiece worthy of any festive table. This medium-difficulty bake delivers a wonderfully moist crumb, deeply flavored with warming spices like cinnamon, nutmeg, and clove, perfectly complemented by the buttery crunch of toasted pecans folded throughout. We top this autumnal dream with a thick, tangy layer of homemade cream cheese glaze that melts just slightly into the warm cake, creating an irresistible contrast in texture and temperature. Prepare this rich cake a day in advance; the flavors deepen beautifully overnight, making your Christmas morning prep a breeze.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup chopped pecans
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 to 3 tablespoons milk
Directions
Preheat oven to 350°F (175°C). Grease and line a 9x9-inch (23x23 cm) baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then mix in vanilla.
Stir in pumpkin puree and vegetable oil until smooth.
Gradually fold in the dry ingredients, then gently fold in the chopped pecans.
Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
For the glaze, beat cream cheese, powdered sugar, and vanilla until smooth.
Add milk gradually until the desired drizzling consistency is reached.
Allow the cake to cool slightly, then drizzle the cream cheese glaze over the top before serving.
Frequently Asked Questions
How should I store this Spiced Pumpkin and Pecan Cake to keep it fresh?
Because this cake features a cream cheese glaze, it should be stored in an airtight container in the refrigerator. It will keep well for up to 4 days when properly chilled. Bring slices to room temperature for about 30 minutes before serving for the best texture and flavor.
Can I substitute the all-purpose flour in this pumpkin cake recipe?
For this medium-difficulty recipe, substituting all-purpose flour can affect the texture significantly. If necessary, you can try a 1:1 gluten-free baking blend, but be aware that the crumb might be slightly denser. Do not omit the baking powder and baking soda, as they are crucial for lift in combination with the pumpkin puree.
What is the best way to ensure my Spiced Pumpkin and Pecan Cake bakes evenly at 350°F?
To achieve an even bake in your 9x9-inch pan, ensure your oven is fully preheated to 350°F (175°C) before placing the batter inside. Avoid opening the oven door during the first 30 minutes of the 45-minute cook time to prevent the center from sinking. Use the toothpick test near the center to confirm doneness.
