Ingredients
Units
- 1 cup butter, at room temperature
- 2 cups light brown sugar, firmly packed
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups 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 temperature
- 1 cup pecans, coarsely chopped
- 1/2 cup sour cream or cream cheese, at room temperature
- 1/4 cup white or light brown sugar
- 1 tablespoon heavy or double cream
Instructions
- 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.
Notes
- Pumpkin: as I mentioned above, I use homemade pumpkin puree but use the canned variety, unsweetened. So much easier!
- Spice mix: I make my pumpkin spice mix but you can use one you like already. If you have never used them together, take this recipe as a guide and adjust individual spices to your liking.
- Nuts: pecans are the traditional pair with pumpkin, but walnuts work very well too. Use hazelnuts if you want to innovate. Another option is to omit the nuts.
- Cheese: cream cheese makes a thicker swirl, and sour cream makes it slightly more fluid.
- Storing: the cake keeps at room temperature for a couple of days. You can freeze it for a few weeks, well wrapped. Defrost at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 429
- Sugar: 30.4 g
- Sodium: 158.8 mg
- Fat: 24.4 g
- Carbohydrates: 50.1 g
- Fiber: 2.4 g
- Protein: 5.3 g
- Cholesterol: 78.5 mg