Pumpkin Pecan Sheet Cake – Guest Post by Paula of Vintage Kitchen

by Renee on November 19, 2012

Today’s post is by my friend Paula from Vintage Kitchen. She is one of the sweetest and inspiring bloggers I have met through the blogging community and Sunday Supper. I look forward to her posts and recipes because they come from the heart. She loves cooking, baking, and sharing her experiences. You have to take a look at her Chorizo and Mozzarella Danish Braid and Snickerdoodle Peanut Butter Bites. I’m still dreaming about those recipes…

Hi everyone, I’m so happy to be guest posting here today. I’m Paula, I write to you all the way from Buenos Aires where I live. I’ve known Renee for some months now, through our Sunday Supper group. I became acquainted with her through her incredible heritage recipes. Just like that, she and her blog were part of my daily rotation. Now, we share our love for good recipes and this food blogging community that is capable of bonding persons who never met and live thousands of whatever-measuring-unit-you-want-to-use away.

Whenever I open her site, I remember a magnolia tree I used to have, it’s flowers so open and unique, pretty much like our friend here.

So I choose a recipe that made an impact on me. Because it’s simple and tastes so darn good. Perfect for this time of the year when life starts getting hectic. You need a good and easy pumpkin cake recipe. Sheet cakes appeal to everyone and you can’t beat the fact that it can be cut into many pieces and topped with cream or ice cream or a caramel sauce. You can go the fancy way or leave it plain. How does that sound?

Pumpkin Pecan Sheet Cake

As a pumpkin newbie, since I first started using this puree barely two months ago, I am starting to understand the subtleties of the spices used and that elusive pumpkin flavor. Though we all know what pumpkin tastes like, for many it was actually our first few tablespoons of solid food ages ago, the flavor is completely different when baked and mixed with things like cinnamon, sugar, ginger. This pumpkin sheet cake, with the added crunch of pecans, is my favorite recipe so far. It’s not too sweet, the spices are perfect, it’s impossibly moist from the sour cream mixture that is added on top of the batter and then gets baked into the cake, and pecans are the perfect nut with their particular flavor and buttery texture.

Pumpkin Pecan Sheet Cake

So, while most of you are getting ready to celebrate this weekend, I’m starting to feel the real preview of summer. A time of longer days, greener trees and wonderful produce. Let me tell you that this cake is fitting for this weather also. Or perfect if you need to add another last minute sweet something to your table. A piece of cake. And a scrumptious one.

Pumpkin Pecan Sheet Cake

Pumpkin Pecan Sheet Cake

Makes 12 servings

Pumpkin Pecan Sheet Cake

  • 1 cup (225g) unsalted butter, room tº
  • 2 cups (400g) firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (280g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ half cups pumpkin or butternut squash puree
  • 1 cup chopped pecans
  • ½ cup sour cream
  • 4 Tbs sugar
  • 2 egg yolks
  • 1 Tbs whipping cream

Preheat the oven to 350º. Butter and flour 15x18 inch baking pan.

In a large bowl beat butter, gradually add brown sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

Add flour, baking powder, spices and salt and beat until just mixed. Beat in pumpkin puree.

Pour into prepared pan and smooth top.

In a medium bowl mix sour cream, sugar, yolks and cream. Drizzle mixture on top of cake batter and swirl with a knife. Sprinkle pecan on top and bake 30 to 40 minutes, until a tester inserted in the middle of the cake comes out clean.

Let cool on wire rack. Cut into squares and serve.

Notes

Recipe adapted from Bon Appetit. This recipe can easily be halved and baked in a 8-inch square pan.

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Recipe and photos courtesy of Paula from Vintage Kitchen.

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{ 9 comments… read them below or add one }

Lyn @LovelyPantry November 19, 2012 at 3:10 am

Paula, I’m loving the ingredients! I could almost see myself using pureed sweet potato if I didn’t have pumpkin or squash on hand! Lovely recipe, Paula! Thank you for sharing with us :-)

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Jen @ Juanita's Cocina November 19, 2012 at 7:50 am

Oh mah gawsh. This looks and sounds amazing! Great guest post, Paula!

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Chris November 19, 2012 at 2:55 pm

Oh, that looks very lovely. Yes, sheet cakes are so very practical. This version with pecans sounds delicious. I might want some with caramel sauce on it or ice cream or both or just the cake.

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Holly November 19, 2012 at 3:57 pm

What a nice recipe– I have to take a dessert into a teachers’ luncheon next week and this looks like it would serve the whole group. It will surely be a hit! Thanks!

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Patty November 19, 2012 at 6:28 pm

I’m looking forward to Thanksgiving but thinking about the start of Summer has a definite appeal!!! Beautiful pumpkin pecan sheet cake- wonderful combination of flavors and perfect for entertaining;-) Congratulations on your guest post!

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Nancy @ gottagetbaked November 19, 2012 at 9:58 pm

Such a lovely guest post – great job, Paula! I haven’t baked enough pumpkin flavoured desserts this fall so this sheet cake is going on the list. Renee – hope you’re having a fabulous time!

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CJ at Food Stories November 20, 2012 at 10:42 am

I haven’t had a sheet cake in ages. With this ingredient list, I may have to give this one a go :-)

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Paula @ Vintage Kitchen November 21, 2012 at 9:02 am

It was so wonderful to guest post for you Renee! Thanks to all the wonderful comments and friends and have a great Thanksgiving week everyone!

Reply

Renee November 22, 2012 at 7:28 am

Thank you SO much Paula! I am so glad to have your post and recipe here.

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