Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup pure pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
If you’re out of maple syrup, honey can be a great substitute, offering a different but equally delightful sweetness. And if pecans aren’t your thing, walnuts can provide a similar crunch and flavor.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This spice blend brings the cake to life, much like the vibrant spices in my family’s traditional dishes.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This was always my favorite part as a child, sneaking a taste of the sweet, buttery goodness.
- Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, maple syrup, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this ensures the cake stays tender and moist.
- Fold in the chopped pecans gently with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International