Pecan Pumpkin Butter Cake

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.

pecan pumpkin butter 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.

pumpkin cake

Sometimes it really stinks to write about food. I wish I had a fork right about now…

Pecan Pumpkin Butter Cake

Ingredients

  • 1 1/2 cups unbleached all purpose flour (can substitute white whole wheat flour)
  • 1 1/2 cups cake flour
  • 2 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 sticks (16 tbsp or 1 cup) butter, chilled and cut into small pieces
  • 1 tbsp pure vanilla extract
  • 1/2 cup plain greek yogurt
  • 13 ounces pecan pumpkin butter
  • 3 eggs
  • 1 tbsp flour
  • 1/4 cup sugar
  • 3 tbsp milk
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, stir together the flours, sugar, baking powder, salt, butter and vanilla extract. Mix until the mixture becomes coarse and crumbly. Remove one cup of the cake mix and set aside.
  3. In the mixing bowl, stir in the greek yogurt and one egg. Mix until combined well. Press the mixture onto the bottom of a lightly greased 9x13 inch pan.
  4. In another bowl, stir together the pecan pumpkin butter, two eggs and three tbsp of milk until smooth.
  5. Pour pecan pumpkin butter mixture over the top of the cake and spread until smooth and even.
  6. In the bowl that was set aside earlier with the remaining cake mixture, combine the cake mix with the one tablespoon of flour, 1/4 cup sugar, and one teaspoon cinnamon. Sprinkle evenly over the top of the cake.
  7. Bake for 35-40 minutes at 350 degrees or until the cake is golden.
  8. Remove from oven and allow cake to cool before serving.

Notes

Serve with vanilla ice cream or whipping cream.

http://burntapple.com/2013/10/09/pecan-pumpkin-butter-cake/

Recipe adapted from Food.com

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Comments

  1. Betsy @ Romance on a Dime says:

    This looks so good!! I’ll have to try it. Pinning this. Thanks for linking up at Romance on a dime!!

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