Pumpkin Cake with Pecan Pie Glaze
Recipe type: Dessert
Makes: 16-20 servings
This moist and flavorful pumpkin bundt cake is topped with a pecan pie glaze. Have the best of both worlds in one dessert!
  • 240g (~2¼ cups) cake flour
  • 7 ½g (1 ½ teaspoons) baking soda
  • 5g (1 teaspoon) baking powder
  • 2g (1 teaspoon) ground cinnamon
  • ½g (½ teaspoon) ground cloves
  • 2 ½g (½ teaspoon) salt
  • 170g (12 tablespoons) unsalted butter, softened at room temperature
  • 122g (½ cup) unsweetened applesauce
  • 234g (~1 cup packed) brown sugar
  • 213g (~1 cup) granulated sugar
  • 200g (2 large) whole eggs at room temperature
  • 425gs (~2 cups) canned pumpkin (NOT pumpkin pie filling)
  • 10 milliliters / 2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees
  2. Grease and flour a 12 or 14 cup bundt pan; set aside
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves and salt; set aside
  4. In the large bowl of an electric mixer, beat butter, applesauce and sugars in large bowl on medium speed until light and fluffy; scrape sides and bottom of bowl with a rubber spatula
  5. Beat in eggs, one at a time, beating on medium speed after each addition; beat in pumpkin and vanilla
  6. Gradually add flour with mixer on low speed just until combined; do not overmix
  7. Pour batter into prepared cake pan and bake 46-50 minutes until a knife inserted into cake comes out clean
  8. Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing pecan pie glaze
Adapted from an Autumn Day’s Cake in an old Gold Medal magazine
Cake can be made day before serving, just wait to make the glaze until that day. Store leftovers tightly wrapped with seran or in an airtight container up to five days. Cake can also be made and frozen in advance but glaze should be made day of serving in that case as well.
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/pumpkin-cake-with-pecan-pie-glaze/