A delicious butter cake with the rich spices of pumpkin butter and warm nutty pecans.
Yesterday I shared my undying love for pecan pumpkin butter from William’s Sonoma by making a homemade version for you.
Today I am sharing the recipe for pecan pumpkin butter cake. It’s the cake you get when you go to William’s Sonoma and get samples. You can also enjoy it slathered on waffles, toast, and pancakes. Or in a cake.
This cake is made from scratch with a yellow butter cake recipe and spices like nutmeg, ginger, cloves and cinnamon. A soft nutty undertone comes from the pecans and a buttery crumb topping finishes it all off.
Sometimes it really stinks to write about food. I wish I had a fork right about now…
Recipe adapted from Food.com