Pumpkin pecan cake

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 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.
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 batter into the prepared pan and spread evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Serve with a dollop of whipped cream, if desired!

Keto/Low-Carb Variations

For a keto or low-carb version:

• Substitute almond flour for all-purpose flour.
• Use a sugar substitute (erythritol or stevia).
• Use unsweetened almond milk or coconut milk.
• Reduce the pecans to lower carb content.

Tips & Tricks

• Properly measure flour: Spoon it into the measuring cup and level off.
• Let the cake cool completely before serving to prevent icing from melting.
• Toasting the pecans beforehand adds extra crunch and flavor!

Conclusion

This pumpkin pecan cake is sure to be a hit! Enjoy the delicious flavors of fall with this easy-to-make treat.

FAQs

Can I use fresh pumpkin?

Yes! Roast it until tender, then puree it.

How long does it last?

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.