Pumpkin pecan cake is one of my favorite go-to autumn cakes. Moist and tender and infused with pumpkin, warm spices and studded with pecans, this cake is the quintessential autumnal dessert.
Pumpkin pecan mini bundt cake is a great make ahead dessert that you can whip up in no time. It actually improves in flavor after a day or two and freezes beautifully. While a sprinkling of confectioner’s sugar is all that is needed to garnish the cake, I make the cake extra special with a drizzle of chocolate maple glaze and a garnish of crystalized fruits.
Ingredients
- 1 ¼ cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 eggs
- ¾ cup brown sugar, packed (light or dark ok)
- 3 ½ ounces canola oil
- 2 teaspoons vanilla
- 1 cup pecans, coarsely chopped
chocolate honey glaze (optional)
- 6 ounces semisweet chocolate
- 4 ounces (one stick margarine)
- 1 tablespoon honey or maple syrup
Before you begin, prep a 6-cup small Bundt pan or a 9 x 5-inch loaf pan with Pam no-stick cooking spray with flour. Preheat the oven to 350 degrees.
Into a large mixing bowl, sift together the flour, baking soda, pumpkin pie spice, and salt.
Place the eggs, brown sugar, canola oil and vanilla into a large mixing bowl and beat for several minutes until well combined and smooth.
Add the flour mixture and beat on low speed until just combined. Fold in the pecans.
Bake in the preheated oven for 40 to 50 minutes. Cake is done when it starts to pull away from the sides and a cake tester inserted into the middle of the cake comes out clean.
Remove from the oven. Let the cake rest in the pan for 10 minutes, then unmold onto a cooling rack.
Serve the cake as is with just a sprinkling of confectioner’s sugar or drizzle with the chocolate honey glaze:
Place chocolate honey glaze ingredients into a double boiler and whisk until melted. Remove from heat, and allow to come to a temperature of about 92 degrees. Then drizzle the chocolate glaze over the cake.
