Pumpkin pecan cake

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well. Stir in vanilla.
5. Mix in pumpkin puree.
6. Gradually add dry ingredients to wet ingredients, alternating with milk. Begin and end with dry ingredients.
7. Fold in pecans.
8. Pour batter into prepared pan and spread evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Serve with whipped cream, if desired.

Keto/Low Carb Variations

Adapt this recipe for keto or low-carb diets with these changes:

• Use almond flour instead of all-purpose flour.
• Substitute granulated and brown sugar with erythritol or stevia.
• Use unsweetened almond milk or coconut milk instead of milk.
• Reduce the amount of pecans to lower carbs.

Tips & Tricks

• Accurately measure flour by spooning it into the measuring cup and leveling off.
• Let the cake cool completely before serving or frosting.
• Toasting the pecans beforehand adds extra flavor and crunch.

Conclusion

This pumpkin pecan cake is sure to be a hit! Enjoy this delicious fall treat!

FAQs

Can I use fresh pumpkin?

Yes! Roast fresh pumpkin until tender, then puree until smooth.

How long does it stay fresh?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze it?

Yes, freeze for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe container.