In Human Native Language – Pumpkin Pecan Cake Recipe
Introduction
Welcome to this delicious pumpkin pecan cake recipe! If you’re a fan of the warm flavors of pumpkin and the crunchiness of pecans, then you’re in for a treat. This recipe combines the best of both worlds to create a moist and flavorful cake that is perfect for any occasion.
Ingredients
For this pumpkin pecan cake, you will need the following ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup canned pumpkin puree
– 1/2 cup milk
– 1 cup chopped pecans
– Whipped cream (optional, for serving)
Steps by Step Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the pumpkin puree until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared baking pan and spread it evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Serve slices of the pumpkin pecan cake with a dollop of whipped cream, if desired.
Keto and Low Carb Variations
If you’re following a keto or low carb diet, you can still enjoy the flavors of pumpkin pecan cake with a few modifications:
– Substitute almond flour for all-purpose flour.
– Use a sugar substitute, like erythritol or stevia, instead of granulated and brown sugar.
– Replace the milk with unsweetened almond milk or coconut milk.
– Reduce the amount of chopped pecans to lower the carb content.
Tips
– Make sure to properly measure the flour by spooning it into the measuring cup and leveling off the top with a knife.
– Allow the cake to cool completely before frosting or serving to prevent the icing from melting.
– Toasting the pecans before adding them to the batter can enhance their flavor and add extra crunch.
Conclusion
Now you have a delightful pumpkin pecan cake recipe that will impress your family and friends. Enjoy the warm and comforting flavors of fall with this delicious treat. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to satisfy your taste buds.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Simply roast the pumpkin until tender, then puree it in a blender or food processor until smooth.
2. How long does the cake stay fresh?
The pumpkin pecan cake can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week.
3. Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and place it in a freezer-safe container before freezing.
