Pumpkin pecan cake is a cherished treat in our family, especially during the crisp autumn months when the leaves turn golden and the air carries a hint of frost. This cake is a nod to the rich agricultural heritage of the Midwest, where pumpkins and pecans are bountiful. It's a recipe passed down from my grandmother, who would bake it for family gatherings, filling the house with its warm, spicy aroma. The dense, moist, and crumbly texture of this cake makes it a comforting dessert, perfect for those who seek a taste of nostalgia and home.

This pumpkin pecan cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a cozy afternoon treat, enjoy it with a steaming cup of spiced chai or a rich, dark coffee. If you're serving it as a dessert for a holiday meal, consider accompanying it with a side of roasted apples or a simple fruit compote to complement its flavors.

Servings: 12

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup canned pumpkin puree
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chopped pecans

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the pumpkin puree and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped pecans.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan before slicing and serving.

For a spicier kick, add a pinch of ground cloves or ginger to the batter. You can also substitute walnuts for pecans if you prefer. If you want a touch of sweetness, drizzle a simple glaze made of powdered sugar and milk over the cooled cake. For a more festive presentation, top the cake with cream cheese frosting and a sprinkle of additional chopped pecans.

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