Pumpkin Cake with Ginger-Pecan Topping

Hello, Friends!

Ahh, all the sweetness of Fall comes with anything pumpkin!

This pumpkin cake bakes up into a sweet,  spiced cake with a tender crumb that my lovely daughter Erin just loves!  Over the years, this pumpkin cake has been the most requested cake from her and her friends. I would always hear her say: “This is the best cake! Delish!”  This easy pumpkin cake is exceptional and so is my daughter.

If you like the flavor of pumpkin but want to branch out beyond pie, try this ultra-moist, deep golden-orange cake.  Crowned with a crunchy, gingery broiled topping, it’s a wonderful addition to the Thanksgiving dessert spread

So break out your mixing bowls, warm up the oven, and mix up a bit of spice in your baking!

For the cake:

1/2 cup unsalted butter, room temperature

2 cups brown sugar

2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 teaspoon salt

1 1/2 teaspoon baking soda

1/2 teaspoon baking soda

2  large eggs

1 16-oz can pumpkin puree

2 cups flour

Preheat oven to 350 degrees. Grease a 9-x-13-inch pan, set aside.

Directions:

Into a medium-sized bowl, combine all the flour, baking powder, baking soda, and salt. Set aside.  In the bowl of a stand-up mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and salt until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl as needed.  Beat in the eggs, one at a time, then add the pumpkin puree. With the mixer on low speed, add the flour mixture until all is moistened.

Spread batter into the greased baking pan and smooth with an offset spatula. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the topping.

For the topping:

1/4 cup unsalted butter

1/2 cup + 2 tablespoons brown sugar

1/4 cup milk

1/3 cup minced crystallized ginger, finely chopped 1/2 cup chopped pecans

In a small saucepan set over medium heat or in a microwave, heat the butter, brown sugar, and milk until the butter is melted and the mixture is bubbly.  Stir in the ginger and pecans.  Drizzle over the warm cake.  Set oven to broil.  Broil the cake in a preheated broiler until the topping is bubbly and the pecans start to brown.  Watch closely as this can happen quite quickly depending on how far you pan is from the broiling element.

Remove the cake from the oven and cool it to warm before serving.

 

 

Enjoy every bite.

Thanks for stopping by!

Eileen~

 

One Comment Add yours

  1. mistimaan says:

    So yummy it is

    Like

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