Autumn Spice Cake With Sticky Coconut-Pecan Icing
Spice cakes have been enjoyed for centuries and were popularized in the Middle Ages when spices like cinnamon, ginger, and nutmeg were considered a luxury.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 22.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Canned pumpkin puree
- 1/2 cup Buttermilk
- 1/2 cup Sweetened shredded coconut
- 1/2 cup Chopped pecans
- 1/2 cup Unsalted butter
- 1 cup Brown sugar
- 1/4 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the sticky coconut-pecan icing. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cake is cooled, spread the sticky coconut-pecan icing evenly over the top of the cake.
- In a small bowl, whisk together the powdered sugar and enough water to make a thick glaze. Drizzle the glaze over the icing.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.