Pumpkin Pecan Cake

It's about time I introduced you to this amazing pumpkin pecan cake.

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 carrots. I never thought I'd say that.

Every year I make this cake and declare it my favorite fall one. Maybe it's a tie with the fantastic apple pumpkin crumb cake. Just don't make me choose.

I vary between pumpkin and butternut squash, pecans and walnuts, and sour cream or 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.

Ingredient list

• Pumpkin: use canned or homemade pumpkin puree, both work fine. And butternut squash is fantastic also. 
• Spices: you can play with the spice mix. I'm a big fan of making our mixes, especially when it comes to pumpkin spice. I had huge disappointments with commercial ones, so I stayed out of that path.
• Pecans.
• Sour cream: use the regular type, full-fat sour cream. It adds richness and moisture.
• Unsalted butter.
• All-purpose flour.
• Baking powder: is used as leavener to help the cake rise, so make sure it isn't expired.
• White granulated sugar.
• Brown sugar: light or dark.
• Eggs: fresh, large.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 

Homemade pumpkin puree

I make my pumpkin puree (or butternut squash depending on the season because it's easily found year-round). Also, I have a hard time finding the canned stuff sometimes. 

So, I made a whole post about How to Make Pumpkin Puree, with instructions and a small video tutorial. It's super easy and natural. 

How to make pumpkin pecan cake

It has two layers, but it's very simple to put together.

The pumpkin cake batter is topped with the sweet cheese mixture. Drop mounds with space in between them.

The best way to make a marble is with the tip of a knife. Lightly swirls the two preparations, you don't want to mix them too much.

Sprinkle the crushed or chopped pecans over the cheese swirl.

Bake according to the recipe instructions and let cool completely before removing from the pan.

Vintage Kitchen tip: if you need to feed many, double the recipe and make a full sheet cake. The baking time might be a little longer.

Sour cream topping

It's just a drizzle of sugared cheese but it works as a 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 adds 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.

Some of the sour cream topping will seep into the batter and the pumpkin sheet cake will be both moist and cakey. A win-win situation in my opinion.

Though I bake a lot of loaf and bundt cakes, I'm starting to love sheet cakes - this Lemon Coconut Cake being my latest obsession.

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.

It comes out perfectly crunchy and tender and so delicious.