Description
A cozy, moist pumpkin cake enriched with Greek yogurt, sweetened with maple syrup, and studded with toasty pecans, finished with a warm maple brush for irresistible autumn flavor.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Fine salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Pumpkin puree: 1 cup
- Plain Greek yogurt, full fat: 1 cup
- Brown sugar, packed: 3/4 cup
- Pure maple syrup: 1/4 cup, plus extra for brushing
- Vegetable oil: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Chopped pecans, lightly toasted: 3/4 cup
- Nonstick spray or butter and flour for the pan
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan and line the base with parchment.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl until evenly combined.
- In a separate bowl, whisk pumpkin puree, Greek yogurt, brown sugar, maple syrup, vegetable oil, eggs, and vanilla until smooth.
- Fold the wet mixture into the dry ingredients in two additions until just combined, leaving no dry pockets.
- Fold in the chopped pecans, then scrape the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a rack. While warm, brush the top with a little maple syrup. Cool completely before slicing.
Notes
- Use full fat yogurt for the most tender crumb.
- Do not overmix once the dry ingredients are added to keep the cake soft.
- Toast pecans lightly for deeper nutty flavor.
- Store covered at room temperature for 1 to 2 days, or refrigerate up to 5 days. Freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 17 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: maple pecan pumpkin yogurt cake, fall dessert, moist pumpkin cake, maple glaze, Greek yogurt cake, easy autumn baking