Description
This fall maple pecan pumpkin cake with brown butter glaze is rich, moist, and perfect for hosting. Learn the secret to tender crumb and caramel notes.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 3 large Eggs (room temperature)
- 15 oz can Pure Pumpkin Puree
- 2 teaspoons Vanilla Extract
- 1 cup Pecans (toasted and chopped)
- 1/4 cup Unsalted Butter (for glaze)
- 1 1/2 cups Powdered Sugar (sifted)
- 2–3 tablespoons Maple Syrup
- 1–2 tablespoons Heavy Cream
- Pinch of Sea Salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a stand mixer, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down sides of bowl. Mix in vanilla extract.
- Reduce mixer speed to low. Add flour mixture in three additions, alternating with pumpkin puree in two additions. Start and end with flour. Mix just until combined.
- Fold in chopped toasted pecans with a spatula.
- Divide batter evenly between prepared pans. Bake for 45-50 minutes until edges pull away and a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While cakes cool, melt 1/4 cup butter in a small saucepan over medium heat until nutty and amber-colored. Remove from heat immediately.
- Whisk powdered sugar, maple syrup, and sea salt into the warm brown butter. Add heavy cream one tablespoon at a time until smooth and pourable.
- Place one cake layer on serving plate, spread thin layer of glaze, top with second layer. Pour remaining glaze over top and sprinkle with extra toasted pecans.
Notes
Ensure butter and eggs are at room temperature for best emulsification. Toast pecans before chopping for enhanced flavor. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Cool cakes completely before glazing to prevent the glaze from melting.
- Prep Time: 25 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38
- Sodium: 350
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 58
- Fiber: 2
- Protein: 5
Keywords: pumpkin cake, maple pecan cake, fall dessert, brown butter glaze, homemade pumpkin cake, autumn baking