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As the seasons change, these tender pumpkin cake squares with caramel pecans baked right in to create gooey pockets of pumpkin caramel are one of the first signs of fall at the bakery. When we start loading up our pantry with extra cases of pumpkin purée, cinnamon, cloves, nutmeg, cardamom, ginger, and allspice, all bakers recognize that pumpkin spice season has arrived. The neighbourhood surrounding the bakery is enveloped by the sweet, spicy pumpkin scent and we all settle into those “fall feelings.” To us, these bars feel just like your favourite fall sweaters, cozy scarves, and walks in the leaves with a hot beverage. Peaceful, familiar, and full of potential for cuddles. – Cake & Loaf Gatherings: Sweet and Savoury Recipes to Celebrate Every Occasion, Nickey Miller and Josie Rudderham, Penguin Canada.
Nutty Pumpkin Squares
Ingredients
Nutty Pumpkin Cake
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda 1½ teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 12 ounces (340 g/1¼ cups) pure pumpkin purée
- 1 cup + 2 tablespoons granulated sugar
- ¾ cup canola oil 3 large eggs
- ¾ cup roughly chopped toasted pecans
- ¼ cup Caramel page 317
Glaze
- ½ cup icing sugar
- 1 to 1½ tablespoons warm water
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan with canola oil cooking spray and line with parchment paper.
- Make the cake: Sift the flour, baking powder, baking soda, cinnamon, salt, and cloves into a large bowl and stir together.
- In a medium bowl, mix together the pumpkin purée, sugar, canola oil, and eggs until the sugar is dissolved and no oily film remains around the edges.
- Add the wet ingredients to the dry ingredients and stir just until the ingredients are fully incorporated and no dry flour remains. Scoop the batter into the prepared cake pan and, using a small offset palette knife, smooth out the top.
- In a small bowl, stir together the chopped pecans and caramel. Drop teaspoonfuls of caramel pecan mixture evenly over the batter to cover as much surface area as possible. Do not mix it in. Bake for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the cake to cool at room temperature for 1 to 2 hours.
Make the Glaze
- In a small bowl, whisk together the icing sugar and water until smooth. Drizzle the glaze diagonally over the cooled cake in a zig-zag pattern.
- Cut the squares using a serrated knife. Wipe the knife clean with a warm cloth between each cut to get nice clean cuts.
Do Ahead
- The cake can be baked ahead and stored, un-glazed and wrapped in beeswax or plastic wrap, at room temperature for up to 2 days.
- You can make the caramel ahead and store it in an airtight container at room temperature for up to 1month. The glazed squares are best enjoyed at room temperature on the day of baking but can be stored in an airtight container at room temperature for up to 2 days.
Notes
