Pumpkin Pecan Coffee Cake with Salted Caramel Drizzle
By Diana Yen, @diana_yen_
Images
Serves
1 (10-cup) Bundt cake, about 12–16 servings
Ingredients
For the brown sugar swirl:
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 2½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin purée (not pie filling)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter (1½ sticks), melted and slightly cooled, more for greasing pan
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup sour cream
- ½ cup granulated sugar
- 2 tablespoons unsalted butter
- ¼ cup heavy cream, warmed
- ½ teaspoon flaky sea salt
- ½ teaspoon vanilla extract
- 1 tablespoon toasted pepitas
- 2 tablespoons finely chopped candied ginger
- Flaky sea salt, for garnish
Procedure
- Preheat the oven to 350°F and grease a 10-cup Bundt pan with butter, lightly dusting with flour.
- In a small bowl, combine the brown sugar, cinnamon, and 1 cup pecans for the swirl and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In an electric mixer on low speed, whisk together the pumpkin purée, granulated sugar, brown sugar, melted butter, eggs, vanilla, and sour cream until smooth, then whisk in the dry ingredients until just combined.
- Spoon half of the batter into the prepared pan and smooth evenly. Sprinkle the brown sugar–pecan mixture on top, then cover with the remaining batter and gently swirl with a butter knife to create a marbled effect. Smooth over top evenly with a spatula. Bake for 50–60 minutes, or until a tester inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- To make the salted caramel drizzle, heat the sugar in a small saucepan over medium heat, stirring occasionally, until melted and deep amber in color. Whisk in the butter until smooth, then slowly stream in the warm cream (it will bubble vigorously). Stir until glossy and slightly thickened, remove from the heat, and stir in the sea salt and vanilla. Add a splash of cream if needed to loosen the sauce. Let cool until pourable but not hot.
- Drizzle the cooled cake with the salted caramel. Sprinkle with toasted pepitas, chopped candied ginger, and flaky sea salt for sparkle and crunch. Slice and serve warm or at room temperature, ideally paired with a Dirty Chai Latte.
- Storage: Keep the cooled cake covered at room temperature for up to 2 days, or refrigerate (covered) for up to 5 days. The unglazed cake can also be wrapped tightly and frozen for up to 2 months.
- To refresh the caramel: If it thickens after storing, warm gently over low heat, stirring in a splash of cream if needed to restore its silky texture.
Pumpkin Pecan Coffee Cake with Salted Caramel Drizzle
By Diana Yen, @diana_yen_
Serves
1 (10-cup) Bundt cake, about 12–16 servings
Ingredients
For the brown sugar swirl:
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 2½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin purée (not pie filling)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter (1½ sticks), melted and slightly cooled, more for greasing pan
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup sour cream
- ½ cup granulated sugar
- 2 tablespoons unsalted butter
- ¼ cup heavy cream, warmed
- ½ teaspoon flaky sea salt
- ½ teaspoon vanilla extract
- 1 tablespoon toasted pepitas
- 2 tablespoons finely chopped candied ginger
- Flaky sea salt, for garnish
Procedure
- Preheat the oven to 350°F and grease a 10-cup Bundt pan with butter, lightly dusting with flour.
- In a small bowl, combine the brown sugar, cinnamon, and 1 cup pecans for the swirl and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In an electric mixer on low speed, whisk together the pumpkin purée, granulated sugar, brown sugar, melted butter, eggs, vanilla, and sour cream until smooth, then whisk in the dry ingredients until just combined.
- Spoon half of the batter into the prepared pan and smooth evenly. Sprinkle the brown sugar–pecan mixture on top, then cover with the remaining batter and gently swirl with a butter knife to create a marbled effect. Smooth over top evenly with a spatula. Bake for 50–60 minutes, or until a tester inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- To make the salted caramel drizzle, heat the sugar in a small saucepan over medium heat, stirring occasionally, until melted and deep amber in color. Whisk in the butter until smooth, then slowly stream in the warm cream (it will bubble vigorously). Stir until glossy and slightly thickened, remove from the heat, and stir in the sea salt and vanilla. Add a splash of cream if needed to loosen the sauce. Let cool until pourable but not hot.
- Drizzle the cooled cake with the salted caramel. Sprinkle with toasted pepitas, chopped candied ginger, and flaky sea salt for sparkle and crunch. Slice and serve warm or at room temperature, ideally paired with a Dirty Chai Latte.
- Storage: Keep the cooled cake covered at room temperature for up to 2 days, or refrigerate (covered) for up to 5 days. The unglazed cake can also be wrapped tightly and frozen for up to 2 months.
- To refresh the caramel: If it thickens after storing, warm gently over low heat, stirring in a splash of cream if needed to restore its silky texture.