Recipes

Pecan Pumpkin Butter Cake

williams sonoma pecan pumpkin butter cake

With Thanksgiving behind us, I know our tastebud obsession has officially moved on from Pumpkin to Peppermint — but I can’t resist sharing the dessert recipe I made on Thursday, using this jar of Pecan Pumpkin Butter that I picked up at Williams Sonoma. It’s a seasonal item around this time of year, and it’s still available in store in limited quantities… so keep your fingers crossed and eyes peeled next time you pay a visit to the store!

On a slightly different note, can we just talk for a minute about my amazing mini-Bundt cake pan discovery? It makes every cake a beautiful little personal cake… I don’t think I’ll ever bake with anything else ever again! Shop the cake pans below, and scroll through for the cake recipe!

williams sonoma pecan pumpkin butter

williams sonoma pecan pumpkin butter cake

williams sonoma pecan pumpkin butter cake

Pecan & Pumpkin Butter Cake
Serves 6
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Cook Time
20 min
Total Time
40 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 stick unsalted butter
  2. 1 cup diced pecans, toasted
  3. 1½ cups all-purpose flour
  4. 1 teaspoon baking powder
  5. ½ teaspoon baking soda
  6. ¼ teaspoon salt
  7. ¾ cup granulated sugar
  8. 1 large egg
  9. 1 tablespoon pure vanilla extract
  10. ¾ cup plain yogurt
  11. ¼ cup milk
  12. 3 heaped tablespoons Pecan Pumpkin Butter
Instructions
  1. Preheat oven to 350°F/180°C.
  2. Spread pecans out on a small baking pan, and toast until golden brown. Leave them out to cool
  3. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  4. In another medium bowl combine butter and granulated sugar. Beat until even, light and fluffy. Add egg and vanilla, and continue beating until smooth.
  5. Alternate adding in the flour mixture and yogurt to the butter mixture; beat to combine and mix thoroughly.
  6. Fold toasted pecans into cake batter, leaving some behind for optional garnish.
  7. Fill a greased Bundt pan with batter; spread evenly with a spatula or spoon.
  8. Bake until cakes are golden brown, approx. 20 minutes. Transfer cakes to a wire rack to cool.
  9. Place cakes, flat sides down, on a wire rack placed over a baking pan.
  10. Mix Pecan Pumpkin Butter with milk in a small bowl until you have an even mixture. Drizzle it over cakes, and sprinkle with remaining toasted pecans. Serve.
MILLENNIELLE http://millennielle.com/

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