Pumpkin Cake with Maple Frosting
You can mix all of the nuts in the cake or leave 1/4 cup out for garnishing.
Ingredients
- 1 cup pecans, toasted and chopped
- ¾ cup sugar
- ¾ cup brown sugar
- 1 stick, 1/2 cup butter, melted
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 15 oz can pumpkin, I buy Trader Joe’s organic
frosting:
- 1 8 oz pkg cream cheese, softened
- 1 cup powdered sugar
- 2 Tbsp. maple syrup
- 1 tsp. maple extract, optional
Instructions
- Heat the oven to 350. Coat an 8×8 baking pan with cooking spray.
- Place nuts on a baking sheet and bake for 10 minutes, or in the microwave (on paper towel) for about 2 minutes, turning occasionally. Cook the nuts; chop and set aside.
- In a large bowl, mix the sugars, butter, eggs and vanilla. Add in the flour, baking powder, and salt. Mix well.
- Mix in the pumpkin, stirring well until combined. Add the chopped nuts.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 30 minutes and frost.
- For the frosting, use a mixer to beat the cream cheese until smooth, adding in the powdered sugar, maple syrup, and extract. Beat until completely smooth.
- Frost the cake and top with extra nuts if you prefer; serve with vanilla ice cream or gelato or pumpkin ice cream or gelato.
Notes
Reposted from OCT 2014.