Pumpkin Breakfast Cake with Pecan Crumble Recipe

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Ingredients

For the pecan crumble:
  • 1/3 cup chopped pecans
  • 2 1/2 tablespoons light brown sugar, lightly packed
  • 1 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon pumpkin pie spice, or ground cinnamon
For the breakfast cake:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 large eggs, lightly beaten
  • 1 cup canned pumpkin puree (not pie filling)
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk

Instructions

To make the pecan crumble:
  1. In a small bowl stir the pecans, brown sugar, flour, butter, and pumpkin pie spice together until well combined. Refrigerate until needed.
To make the breakfast cake:
  1. Preheat oven to 325F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake off. Lightly spray the pan with vegetable cooking spray. Line the bottom with a round piece of parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
  3. In a small mixing bowl lightly whisk the eggs. Add the pumpkin puree, melted cooled butter, vanilla and milk. Fold together with a rubber spatula until blended.
  4. Pour the pumpkin mixture into the flour mixture and fold together with a spatula until the flour is incorporated. The batter will be thick.
  5. Gently scoop the batter into the prepared pan and smooth the top with an off-set spatula or back of a spoon. Set the cake aside and allow it to rest for 10-15 minutes before baking. This step helps give it some loft and puffiness. When ready to bake, top with pecan crumble.
  6. Bake at 325F until a wooden skewer comes out with clean, about 55-60 minutes. Tent with foil after 30-minutes to prevent over-browning of the pecan topping.
  7. Allow the cake to cool on a rack for 30 minutes before removing the sides of the pan. Slide onto a serving plate, cut into wedges and enjoy slightly warm or cooled. Store leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage.

Recipe source: http://savingdessert

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