Caramelized pecans crown a moist pumpkin-spice cake flipped after baking for dramatic presentation.
Photo by Ashlee Glen
Ingredients:
For the Pecan Topping:
1/4 cup salted butter, room temperature
1/3 cup light brown sugar, lightly packed
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup roughly chopped pecans
For the Pumpkin Cake:
1/4 cup neutral oil
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 large eggs, room temperature
1/8 cup Greek yogurt, or sour cream
3/4 cup pumpkin puree
1 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Directions:
Pecan Topping
Preheat the oven to 350°F and grease and line a square 8-inch baking pan with butter and parchment paper.
Combine the butter, brown sugar, and maple syrup in a saucepan, and heat on medium-low. Whisk until the butter is melted and the mixture is smooth. Remove from the heat and fold in the vanilla, cinnamon, and pecans.
Spread the pecan mixture evenly into the prepared pan and set aside.
Pumpkin Cake
In a large bowl whisk together the oil with the sugars until they’re well combined. Add the eggs, one at a time.
Whisk in the yogurt and pumpkin and mix until smooth.
Mix in the flour, baking powder, baking soda, salt, and spices and stir until the flour is fully incorporated.
Spread the cake batter over the pecan topping and bake for 40-45 minutes.
Let the cake rest for 10 minutes and then invert on top of a cutting board or cake plate.
Remove the parchment paper and, while the cake is still warm, gently score the cake into even squares.
This will help you cut the cake once it’s cooled and set.
Read more recipes from the 12 Cakes of Christmas
