It’s November, about time I introduced you to this amazing pumpkin pecan sheet cake.
Sweet, moist, easy to make and with that unmistakable spicy pumpkin flavor we all love.
Where are you when it comes to fall flavors? Apples and cinnamon or pumpkin and spices? I have to confess that pumpkin trumps all others, including carrot. I never thought I’d say that.
Every year I make this cake. I vary between pumpkin and butternut squash (the nerve, I know), pecans and walnuts, sour cream and cream cheese for the topping. It turns out they’re all good. So you get that bonus, of using whatever pumpkin, cheese or nut you have that day.
The reason I use butternut squash puree much more often than pumpkin is because I don’t easily find canned pumpkin around here. By not often I mean never. By here I mean Buenos Aires, where I live. But I sometimes hoard it when I travel. Yes, I hoard canned pumpkin, maple syrup, malted powder, and a lot of other stuff. Do you hoard stuff back home when traveling? Please don’t make me feel alone, haha.
Though I bake a lot of loaf and bundt cakes, I’m starting to love sheet cakes. They have a great ratio of cake and topping and feed a lot of people. Very important when you take your baked goodies to the office. There’s enough for everyone.
This pumpkin sheet cake has seen many birthdays and gatherings. It’s always a hit, even among those skeptical about eating vegetables in their cakes. They devour it.
About the sour cream topping.
It’s just a drizzle of sugared cheese but it works as the perfect soft pillow for the pecans. Baking is all about the little details that make or break a great recipe.
If you feel the urge to marble it, do so lightly. My experience is that too much marbling add too much moisture and it doesn’t bake so cakey. We don’t want that. I just drizzle it and don’t touch it. Then I sprinkle the pecans and into the oven it goes.
It comes out perfectly crunchy and tender and sooo delicious.
Pumpkin Pecan sheet cake
Yield 16 squares
- 1 cup (225g) butter, room tº
- 2 cups (400g) light brown sugar
- 2 eggs, room tº
- 1 teaspoon vanilla extract
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/2 cups pumpkin or butternut squash puree, at room tº
- 1 cup (105g) pecans, coarsely chopped
- 1/2 cup (115g) sour cream or cream cheese, room tº
- 4 Tbs. (60g) white or light brown sugar
- 1 Tbs. cream
- Preheat the oven to 350ºF / 180ºC.
- Line a 9x13 inch pan with parchment or aluminum paper (bottom and two sides only, it will be easier to unmold), and spray or butter the unlined sides.
- In a large bowl beat butter adding sugar gradually until very creamy, 2 to 3 minutes.
- Add eggs, one at a time, and beat well. Add vanilla and mix well.
- In two parts, add sifted flour with baking powder, spices and salt (I sift it directly over the butter). Mix only until starting to blend.
- Add pumpkin or butternut squash puree and mix well.
- Pour into the prepared pan, spreading evenly.
- In a small bowl mix sour cream (or cream cheese) with sugar and cream.
- Drizzle on top of the pumpkin batter.
- Sprinkle chopped nuts on top and bake for about 30-40 minutes, until a tester comes out clean.
- Let cool on wire rack. Unmold carefully. Serve at room tº.
- It keeps buat room tº for 2 days and a week in the fridge wrapped in film.