Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Mix in pumpkin puree until combined.
- Gradually add dry ingredients to wet ingredients, alternating with milk. Begin and end with dry ingredients.
- Fold in pecans.
- Pour batter into prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with whipped cream, if desired.
Keto & Low-Carb Variations
Adapt this recipe for keto or low-carb diets by:
- Substituting almond flour for all-purpose flour.
- Using a sugar substitute (erythritol or stevia).
- Replacing milk with unsweetened almond or coconut milk.
- Reducing the amount of pecans.
Tips
- Accurately measure flour by spooning it into the cup and leveling.
- Cool completely before frosting to prevent melting.
- Toasting pecans beforehand enhances flavor and crunch.
Conclusion
This pumpkin pecan cake is sure to be a hit! Enjoy this warm, comforting treat for any occasion.
FAQs
Can I use fresh pumpkin?
Yes! Roast until tender, then puree.
How long does it stay fresh?
Up to 3 days at room temperature, or a week refrigerated.
Can I freeze it?
Yes, for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe container.