Description
A moist and flavorful pumpkin cake topped with creamy maple-infused cream cheese frosting and crunchy pecans, perfect for autumn gatherings and cozy celebrations.
Ingredients
Scale
Cake
- 1 2/3 cups fresh pumpkin puree
- 15 oz / 425g canned pure pumpkin (1 can)
- 4 large eggs (55-60g/2oz each), at room temperature
- 1 2/3 cups white sugar (or caster/superfine sugar)
- 1 cup vegetable or canola oil (or other neutral flavoured oil)
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt
Frosting
- 6 oz / 180g cream cheese (block, at room temperature)
- 1 cup / 225g unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups soft icing sugar / powdered sugar, sifted
- 1/3 – 1/2 cup maple syrup
- 1/2 cup pecans, roughly chopped
Instructions
- Preheat Oven: Preheat the oven to 180°C/350°F (160°C fan-forced). Spray and line a large 9 x 13 inch (23 x 33 cm) pan with baking paper, allowing the paper to overhang for easy removal.
- Prepare Batter: In a large bowl, whisk together the eggs, sugar, oil, and pumpkin puree until well combined. Add the flour, baking powder, cinnamon, and salt, then mix thoroughly to form a smooth batter.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully turn it out onto a cooling rack and let it cool completely, about 2 hours, before applying frosting.
- Make the Frosting and Decorate: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla and gradually mix in the sifted icing sugar to achieve a spreadable consistency. Spread the frosting evenly over the cooled cake. Use the back of a spoon to create swirly dents in the frosting. Drizzle maple syrup over the frosting, focusing on the dents to create syrup pools. Finally, sprinkle roughly chopped pecans on top before serving.
Notes
- Note 1: Fresh pumpkin puree can be substituted with canned pure pumpkin as indicated.
- Note 2: Superfine or caster sugar helps the sugar dissolve quickly in the batter.
- Note 3: Kosher salt enhances flavor without overpowering the spices.
- Note 4: Use block cream cheese at room temperature for smooth frosting.
- Note 5: Sift icing sugar to avoid lumps in the frosting.
- Note 6: Lining the pan with baking paper ensures easy removal of the cake without sticking.
