The Pioneer Woman Tasty Kitchen
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Caramel Pecan Pumpkin Cake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

This is the perfect coffee cake for a cool autumn morning. Or for lunch, dinner, dessert. It tastes good all day long. :) The perfect combination of a sticky roll and coffee cake, it’s the best of both worlds.

Ingredients

  • FOR THE STICKY CARAMEL:
  • 1 cup Chopped Pecans, Toasted
  • ¾ cups Brown Sugar
  • ¼ cups Heavy Cream
  • ⅛ teaspoons Salt
  • _____
  • FOR THE STREUSEL:
  • ¾ cups Brown Sugar
  • ½ cups All-purpose Flour
  • ⅓ cups Butter Sliced
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Tablespoon Cinnamon
  • _____
  • FOR THE PUMPKIN CAKE:
  • ½ cups Butter, Softened
  • ¾ cups Sugar
  • ¼ cups Buttermilk
  • 3 Tablespoons Sour Cream
  • ½ cups Pumpkin Puree
  • 2 whole Eggs
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda

Preparation

Spread chopped pecans evenly on a cookie sheet and broil until golden brown or toasted to desired color. Remove from oven and turn heat down to 350 F. Cut parchment paper to fit the base of a 9″ springform pan. Wrap the sides of the pan around the base, lock into place and trim the edges of the parchment so there’s about a one-inch overhang. Coat pan and parchment with nonstick cooking spray.

Prepare the caramel by combining the brown sugar, heavy cream, salt and toasted pecans in a small bowl. Pour into the prepared pan and spread evenly.

Next, prepare the streusel. In a food processor, combine brown sugar, flour, butter, pumpkin spice and cinnamon, pulsing until small clumps form; set aside.

Now for the cake. In a medium bowl, cream butter and sugar. In a separate bowl, whisk together buttermilk, sour cream, pumpkin and eggs. Add to the butter mixture, mixing until combined. In a separate bowl, sift together flour, baking powder and baking soda. Gradually add dry ingredients into the pumpkin mixture until evenly combined.

Spread half of the cake mixture over the caramel using large spoonfuls and carefully spreading the mixture. Top with half of the streusel, then layer the rest of the cake mix and finish off with the remainder of the streusel. Bake for 30 to 45 minutes or until a knife poked into the center comes out clean.

Remove from the oven and allow cake to cool for 5 minutes. Run a knife around the sides to loosen. Place a platter on top of the springform pan and unlock before flipping onto the platter. Serve warm. Enjoy!

5 Comments

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canadiandesigner on 10.24.2012

Just made this AGAIN… it is still as insanely delicious as I remember!!

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bobbysgirl on 11.24.2009

MY HUSBAND’S NEW FAVORITE!! (thank goodness, I was getting tired of baking the same old pound cake.) I tried it last week and my family fell in love with it. Then I baked it this past weekend for my mother-in-law and she thinks its wonderful. Last night I baked it for a co-worker. That’s the 3th time in less than 2 weeks.

Avatar of leslie1959

leslie1959 on 11.12.2009

I love anything pumpkin, adding pecan and carmel – OMG I can’t wait to try this.

Avatar of BluebonnetGal

BluebonnetGal on 11.12.2009

had to add this delectable cake to my ever growing pumpkin recipes. I’m beginning to think pumpkin is my middle name! lol! Thanks for sharing this wonderful recipe.

Avatar of angela

angela on 10.22.2009

I made this for dessert for Canadian Thanksgiving. WOW! I should have baked it a little longer because it was a little mushy in the middle – but that just made it more delicious! And, because we felt like it, we added ice cream too… WOW! I would choose this over traditional pumpkin pie anyday.

2 Reviews

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bobbysgirl on 10.12.2011

Wonderful!! This is probably in my top three of best desserts/coffee cakes. It gets a little tricky if you don’t focus but it is well worth it! (Or maybe I just had too much wine.) Last year I made this for everyone I knew. Everyone loved it. Now with fall here I already have my pan and recipe out to start making it again this year!!

Avatar of canadiandesigner

canadiandesigner on 9.17.2011

Delicious! Brought it to a dinner party tonight and it was devoured!

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