I’ve gotten in the habit of baking on weekends. We have a slice or two of whatever I’ve created, but with just two grown ups and two kids, it’s hard (and probably not the healthiest) to make easy work of a pie, or cake, or… fill in the blank, really.
I declared Sunday Bundt day. I normally reserve a good Bundt for book club (or some other equally important occasion), but I found this recipe for a fall Pumpkin Pecan Pie Cake tucked in amongst my pans, and I couldn’t help myself. There’s BOURBON in it, for God’s sake. A girl can only be so strong.
Anyway, it seemed to be a hit in the office. I think I had three people asking for the recipe before lunch. Small victories there, I guess. At least I know the baking won’t go to waste. Well, that, and I love my job and colleagues enough to say this: my colleagues are worth a Bundt.
Yah. I like them that much.
Pumpkin Pecan Pie Cake | From a sampling of recipes I found with my Nordic Ware pan
- 3 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/3 cup buttermilk
- 1/4 cup bourbon
- 1/4 cup molasses (it says light; I used dark)
- 1 Tbsp vanilla extract
- 14 Tbsp unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs, room temp
- 1 15 ounce can of pumpkin
- 1 cup toasted chopped pecans
- 1/2 cup brown sugar, packed
- 4 Tbsp unsalted butter, melted
- 2 1/4 cups powdered sugar, sifted
- 2 tsp cinnamon
- 1 tsp water
- 3 tsp apple cider
- 1/3 cup butter, softened
Preheat to 350. Grease and flour pan.
In a small bowl, stir together all pecan layer ingredients and set aside.
In a medium bowl, stir together all dry ingredients — flour, baking powder, baking soda, salt, cinnamon, nutmeg. Set aside.
In a small bowl, stir together buttermilk, bourbon, vanilla extract, and molasses.
In a large bowl (preferably the bowl of your stand mixer), beat butter and sugar on medium speed until light and fluffy. Add eggs one at a time, scraping down after each addition. Add 1/2 of the dry goods, then half of the wet goods, then half of the pumpkin, then mix well. Repeat.
Spoon half the pumpkin batter into the pan. Sprinkle the pecan layer on top first half of batter. Add the remaining batter.
Bake for 35-45 minutes until toothpick inserted in middle comes out clean. Cool 10 minutes in pan, then invert onto a plate or cooling rake to cool completely.
When completely cool, mix ingredients for icing together and drizzle on top of Bundt. Serve and enjoy!