Pumpkin Cake with Candied Pecans and Bourbon Whipped Cream
What You Need
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, room temperature
1 cup golden brown sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup buttermilk
Vegetable oil spray
Preheat the oven to 350 F.
Place the flour, baking soda, baking powder, salt and spices in a bowl and whisk to combine. Set aside.
Place the butter and brown sugar in the bowl and beat until well combined. Beat in the eggs, one at a time. Mix in the pumpkin, vanilla and buttermilk. Mix in the flour mixture until just combined. Scrape the sides of the bowl and then mix a few seconds more.
Lightly grease a 9-inch round spring-form cake pan with vegetable oil spray. Spoon the batter into the cake pan. Bake 35 to 40 minutes, or until the cake springs back when touched in the center.
Cool cake to room temperature; remove outer ring. Wrap and store at cool room temperature until ready to serve. Makes 10 servings
For the pecans
1/4 cup water
1/4 cup granulated sugar
1 cup pecan halves
Line a baking sheet with parchment paper. Place the water and sugar in a non-stick skillet over medium heat. Bring to a simmer. Stir in the pecans. Simmer and cook until the liquid around the pecans reduces, becomes quite syrupy and turns light golden. Spoon and spread the pecans on to the baking sheet and cool to room temperature. Separate any pecans that have fused, and then cover until needed. Can be made several hours before needed.
For the whipped cream and plating
1 cup whipping cream
2 tablespoons bourbon
2 tablespoons powdered sugar, or to taste
1/2 teaspoon pure vanilla extract
Mint sprigs for garnish
Whip the cream until soft peaks form. Mix in the bourbon, powdered sugar and vanilla and whip until stiff peaks form.
To serve the cake, place a slice on a cake plate and top with a dollop or piped spiral of whipped cream. Place a few candied pecans on the whipped cream, garnish with a mint sprig and serve.
Additional Notes: To make it easy, top each slice of cake with a serving of Reddi-wip® Original Dairy Whipped Topping or a dollop of Cool Whip and one pecan half before serving.