Pumpkin Pecan Cake with Maple Cream Cheese Frosting
November 21, 2013 § 4 Comments
I know Thanksgiving is only a week away and that pumpkin recipes are everywhere, but what the heck. We all love pumpkin something on that day. So here’s one more, an easy recipe for a cake made with healthy ingredients like coconut oil, yogurt and maple syrup. I baked it in a Bundt pan but you could easily make it in a square pan or even make cupcakes if you wanted. I also used spelt flour instead of all purpose so if you want your cake to rise a little more you might want to use the all purpose.
Ingredients for Cake:
1 cup white spelt flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg (try to use freshly grated, makes a big difference)
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup sugar
1 15 oz. can pumpkin puree
1/2 cup melted unrefined coconut oil
3/4 cup yogurt or pure cream
1/2 to 1 cup chopped pecans
Preheat oven to 350 degrees. Grease a Bundt pan or 8 in. square pan.
Melt the coconut oil, put in large bowl and add sugar. Whisk until well combined. Add eggs, whisk again.
Mix in the pumpkin puree and yogurt until well blended.
Combine flour, baking powder, cinnamon, cloves, nutmeg, ginger and salt in a separate bowl then add to pumpkin mixture. Mix well.
Stir in pecans, then pour into your pan. Bake about 45 to 55 minutes for Bundt pan, about 25 to 30 minutes for square pan. Always check for doneness a little before as oven temps vary. Test with knife or toothpick until it comes out clean.
Cool completely before frosting.
8 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 cup pure maple syrup
Beat all together with hand mixer until nice and creamy, then sprinkle with chopped pecans.
Happy Thanksgiving in case I don’t get to my next post before then!