Pecan Pumpkin Butter Cake
recipes10 years ago
With Thanksgiving behind us, I know our tastebud obsession has officially moved on from Pumpkin to Peppermint — but I can’t resist sharing the dessert recipe I made on Thursday, using this jar of Pecan Pumpkin Butter that I picked up at Williams Sonoma. It’s a seasonal item around this time of year, and it’s still available in store in limited quantities… so keep your fingers crossed and eyes peeled next time you pay a visit to the store!
On a slightly different note, can we just talk for a minute about my amazing mini-Bundt cake pan discovery? It makes every cake a beautiful little personal cake… I don’t think I’ll ever bake with anything else ever again! Shop the cake pans below, and scroll through for the cake recipe!
Pecan & Pumpkin Butter Cake
2014-11-27 16:09:24
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Ingredients
- 1 stick unsalted butter
- 1 cup diced pecans, toasted
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- ¾ cup plain yogurt
- ¼ cup milk
- 3 heaped tablespoons Pecan Pumpkin Butter
Instructions
- Preheat oven to 350°F/180°C.
- Spread pecans out on a small baking pan, and toast until golden brown. Leave them out to cool
- In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In another medium bowl combine butter and granulated sugar. Beat until even, light and fluffy. Add egg and vanilla, and continue beating until smooth.
- Alternate adding in the flour mixture and yogurt to the butter mixture; beat to combine and mix thoroughly.
- Fold toasted pecans into cake batter, leaving some behind for optional garnish.
- Fill a greased Bundt pan with batter; spread evenly with a spatula or spoon.
- Bake until cakes are golden brown, approx. 20 minutes. Transfer cakes to a wire rack to cool.
- Place cakes, flat sides down, on a wire rack placed over a baking pan.
- Mix Pecan Pumpkin Butter with milk in a small bowl until you have an even mixture. Drizzle it over cakes, and sprinkle with remaining toasted pecans. Serve.
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