Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Pumpkin Pecan Crunch Cake that promises to be the star of your dessert table! Imagine a moist, spice-infused cake with a delightful crunch of pecans that will make your taste buds dance with pure joy. Whether you're looking to impress guests or simply treat yourself to a slice of seasonal bliss, this recipe is about to become your new fall favorite.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped pecans
- 1/2 cup streusel topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, combine sugar and brown sugar. Whisk together until well blended and no lumps remain.
- Add canned pumpkin, vegetable oil, and eggs to the sugar mixture. Mix thoroughly using an electric mixer on medium speed until the ingredients are completely incorporated and the mixture is smooth.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg. This helps eliminate any potential flour lumps and ensures even distribution of spices.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in 3/4 cup of chopped pecans into the batter, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Sprinkle the remaining chopped pecans over the top of the batter. If using streusel topping, distribute it evenly across the surface.
- Place the pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Once cooled, cut into 12 equal squares. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Tips
- Room Temperature Matters: Ensure your eggs and other wet ingredients are at room temperature for better mixing and a more uniform cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Your Spices: For the most vibrant flavor, use fresh, high-quality ground cinnamon and nutmeg.
- Topping Variations: Experiment with the streusel topping or try adding a cream cheese frosting for extra decadence.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Make It Ahead: The flavors actually improve if you let the cake sit for a few hours before serving, making it perfect for advance preparation.
Nutrition Facts
Calories: 256kcal
Carbohydrates: 43g
Protein: 4g
Fat: 18g
Saturated Fat: g
Cholesterol: 45mg
