Last week I was asked to make a sweet contribution to BabySugar's baby shower. Since the shower was a surprise, I decided what kind of cake to make. Filled with Fall flavors, this pumpkin cake with pecan brittle and whipped cream-cheese frosting is to die for. The cake is moist, rich, and delicious. The crisp pecan brittle provides a snappy texture while the creamy frosting is not overly sugary. This cake was a huge success at the party and it was devoured in mere minutes. On a Thanksgiving table it would be a festive alternative to the classic pumpkin pie. To look at the recipe, read more.
3 cups granulated sugar Makes 1 cake. *Inspired by Tyler Florence, I decided to make a three-layer, long, rectangular cake.
2 cups pecans (about 8 ounces)
2 1/2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups packed brown sugar
4 large eggs, at room temperature
3/4 cup milk
Grated zest of 1 orange
One 15-ounce can pure pumpkin puree
1 8-ounce package of cream cheese, at room temperature
3 cups heavy cream, chilled
2 teaspoons pure vanilla extract
3 cups granulated sugar
Makes 1 cake.
*Inspired by Tyler Florence, I decided to make a three-layer, long, rectangular cake.