Pumpkin Cake with Honey Pecan Glaze
This cake tastes like fall in every bite. Pumpkin, warm spices, and a drizzle of sweet pecan glaze come together for a dessert that feels festive without being fussy. It’s easy enough to bake on a weeknight but special enough to serve for the holidays. Whether you slice it up with afternoon coffee or set it out for Thanksgiving dessert, this cake always disappears fast.
Serves: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
- 1½ cups all-purpose flour
- 1 cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup pumpkin purée
- 1 jar New Canaan Farms Pumpkin Butter
- 2 tsp butter, softened
- 1 tsp vanilla extract
For the glaze:
- 2 heaping Tbsp New Canaan Farms Pecan Honey Crème
- 4 Tbsp butter
Serve With: Apple slices, whipped cream, or ice cream
Directions
- Preheat oven to 350°F. Lightly oil a loaf or bundt pan.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- In another bowl, mix eggs, pumpkin purée, Pumpkin Butter, butter, and vanilla until smooth.
- Stir wet mixture into dry ingredients until thoroughly combined.
- Pour batter into prepared pan. Bake about 45 minutes, until a toothpick inserted in the center comes out clean.
- Cool slightly. Run a knife around the edge and invert to release (if using a bundt pan).
- In a small pan, melt butter with Pecan Honey Crème over low heat, stirring until smooth.
- Drizzle glaze over warm cake. Serve warm or cooled.