Pumpkin cake with pecan nuts

Imagine the smell of warm spices filling your kitchen while a golden, fluffy pumpkin cake bakes to perfection. This recipe brings all the cosy autumn vibes straight to your table! The cake is rich, soft, and packed with flavours of cinnamon, nutmeg, and ginger: basically, fall in every bite

But wait, it gets even better! Once cooled, it’s topped with a silky and sweet mascarpone cream. And because we love a bit of crunch, we sprinkle crunchy pecan nuts on top for that perfect finish.

This pumpkin spice cake isn’t just a dessert; it’s a hug in the form of a slice. Perfect for family dinners, festive gatherings, or when you just want to treat yourself with something utterly delicious.

Ingredients: ((for a 24 cm diameter tray / 10 portions)

• 4 eggs
• 160 g butter, at room temperature
• Spice mix: 1 teaspoon cinnamon, 1 teaspoon nutmeg, and 1 teaspoon ground ginger
• 10 g baking powder
• 60 g pecan nuts (you can also use walnuts, almonds, cashews, or any nuts you prefer)
• 60 g mascarpone cheese
• 100 g powdered sugar
• 200 g flour
• 200 g white sugar
• 150 g pumpkin
• A pinch of salt

Preparation:

In a pot of water, add the diced pumpkin and boil it for about 15 minutes, or until a fork slides in easily. Drain the water completely, then mash the pumpkin with a fork until smooth. Set aside to cool.

Preheat the oven to 200°C (390°F) and let it fully heat up while you prepare the batter.

In a large mixing bowl, beat the butter and white sugar together for a few minutes, until the sugar starts to dissolve and the mixture becomes creamy. Then, add the eggs one at a time, mixing well after each addition to incorporate them fully.

Add the pumpkin purée to the mixture and beat well until smooth. Next, mix in the flour, spices, baking powder and a pinch of salt, mixing until everything is fully combined and you have a uniform batter.

Pour the batter into a baking pan lined with parchment paper, spreading it evenly.
Bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean.

While the cake is baking, let’s prepare the topping cream and the pecan nuts.

In a large bowl, combine the mascarpone and the powdered sugar, mixing with a fork or spatula until the mixture is smooth and lump-free.

Roughly chop the pecans with a knife, then lightly toast them in a dry pan for extra crunch and flavour.

Set both the cream and the pecans aside until the cake is ready to be decorated.

When the cake is done, remove it from the oven and let it cool completely for about 40 minutes to 1 hour.

Once it’s cool enough, spread the mascarpone cream evenly over the top, creating a smooth layer. Finally, sprinkle the toasted, chopped pecans generously on top for the perfect crunchy finish.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.