Pumpkin Pecan Coffee Cake

Pumpkin Pecan Coffee Cake
From Wanda's Pie In The Sky

Prep time: 20 minutes
Baking time: 50 minutes
Cooling time: 1 hour
Topping time: 45 minutes
Serves 10-12

Ingredients:
Cake:
2/3 cup unsalted butter, softened
½ cup granulated sugar
2/3 cup brown sugar, packed
3 eggs
1 ¼ cup (300ml) pumpkin puree (fresh or canned)
½ cup sour cream (I used plain yoghurt)
2 ½ cups all purpose flour
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
1 tsp ground cloves
½ tsp ground nutmeg
1 cup toasted pecans, coarsely chopped
Topping
¾ cup granulated sugar
¼ cup water
¼ cup whipping cream
2 tbsp unsalted butter
½ tsp vanilla extract
½ cup toasted pecans, coarsely chopped

Directions:
Cake:
1. Preheat the oven to 350°F/175°C and butter and flour a 10”/25cm bundt pan (I used my Kaiser spring form pan)

2. Using an electric mixer, cream the butter and sugars until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Combine the pumpkin and sour cream (or yoghurt) in a separate bowl.

5. In a third bowl sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg together.

6. Add to the egg mixture in 3 parts, alternating between the flour mixture and the pumpkin mixture.

7. Stir in the toasted pecans and pour into the prepared pan. My mixture was a little stiff, so make sure it’s evenly distributed.

8. Bake for 50 minutes or until a cake tester comes out clean.

9. Cool for 15 minutes before removing from the pan.
Topping:
Do not start until the cake is cool enough to be frosted
1. In a small, heavy saucepan, bring the sugar and water to a boil. Swirl the pan to ensure even caramelization. Cook to a medium golden color without stirring over medium heat. I let it do it's magic for 30 minutes and it still was only had a light tinge of golden.

2. Remove from the heat. Stirring carefully, add the cream slowly – the mixture will foam. Add the butter and vanilla.

3. Cool until the mixture thickens but can still be poured. I let it cool for about 30 minutes. Drizzle over the cooled cake and sprinkle with toasted pecans.

4. Store in a tightly closed container at room temperature. Wanda says for up to 3 days, but mine didn’t last that long.


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