A recipe for a delicious pumpkin pecan sheet cake perfect for the fall and holiday season.
Course
Dessert
Cuisine
American Southern
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
AuthorRenee
Ingredients
1cupunsalted butter225g, room tº
2cupsfirmly packed brown sugar400g
2large eggs
1teaspoonvanilla extract
2cupsall purpose flour280g
2teaspoonsbaking powder
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
½teaspoonsalt
1 ½half cups pumpkin or butternut squash puree
1cupchopped pecans
½cupsour cream
4Tbssugar
2egg yolks
1Tbswhipping cream
Instructions
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.
Recipe Notes
Recipe adapted from Bon Appetit. This recipe can easily be halved and baked in a 8-inch square pan.