Description
Warm autumn spices dance through this heavenly Cinnamon Pumpkin Cake, crowned with a luscious praline pecan glaze and silky caramel drizzle. Rich seasonal flavors blend seamlessly, promising delightful comfort with each luxurious bite you’ll savor.
Ingredients
Scale
Main Cake Ingredients:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
Spices:
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Leavening Agents and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare the oven by heating to 350°F and preparing a 9-inch round cake pan with grease and flour coating.
- Blend dry ingredients in a medium mixing bowl, combining flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until thoroughly integrated.
- Create a smooth butter and sugar mixture in a large bowl, whipping until achieving a light and airy texture. Incorporate eggs individually, then fold in pumpkin puree and vanilla extract.
- Gently fold dry ingredient mixture into wet ingredients, mixing until just combined to maintain cake’s delicate texture. Transfer batter smoothly into prepared cake pan.
- Position cake pan in preheated oven and bake for 30-35 minutes, monitoring doneness by inserting a toothpick into center – it should emerge clean when cake is fully cooked.
- Allow cake to rest in pan for 10 minutes, then carefully transfer to wire cooling rack to reach room temperature.
- Create praline glaze by combining pecans, brown sugar, and heavy cream in a saucepan. Simmer over medium heat, stirring constantly until sugar dissolves and mixture thickens to a rich, glossy consistency.
- Pour warm praline glaze evenly over completely cooled cake, ensuring full coverage.
- Embellish cake’s surface with a delicate caramel sauce drizzle, creating an elegant finishing touch before serving.
Notes
- Swap out all-purpose flour with gluten-free flour blend for those with wheat sensitivities, ensuring the cake remains moist and tender.
- Reduce sugar content by using monk fruit sweetener or stevia to create a lower-calorie version without compromising the rich, warm flavor profile.
- Toast pecans before adding to praline glaze to enhance their nutty depth and create a more complex, aromatic topping that elevates the entire dessert.
- Replace heavy cream with coconut cream for a dairy-free alternative that maintains the luscious texture and adds a subtle tropical undertone to the glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 246 kcal
- Sugar: 20 g
- Sodium: 179 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg