High Altitude Pumpkin Butter Swirl Pecan Cake
A high altitude recipe for a moist, one layer brown butter pecan cake, swirled with sweet and spicy pumpkin butter.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ¾ cup unsalted butter
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup whole milk, room temperature
- ⅓ cup sour cream
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp baking powder
- ¼ tsp ground cardamom
- ¼ tsp ground allspice
- ¾ cup pecans, very finely chopped
- ½ cup pumpkin butter or spiced pumpkin spread
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch square baking dish with parchment paper, or spray it with non-stick baking spray.
- In a saucepan, melt the butter over medium heat. Continue to cook the butter until nutty, golden brown milk solids form at the bottom of the pan. This process might take about 10 minutes. First the butter will hiss and splatter as the water evaporates, then as it quiets down, a layer of foam will form on top of the butter. This means the butter is done. Immediately remove from the heat, and scrape the butter, including the brown milk solids, into a large bowl. Let cool for 10 minutes.
- In a bowl, whisk together the cooled brown butter with the granulated sugar, eggs, vanilla extract, milk and sour cream, until combined.
- In a separate bowl, sift together the flour, salt, baking powder, cardamom and allspice. Add the flour mixture and the chopped pecans to the wet ingredients, whisking just until combined.
- Pour the batter into the prepared pan. Spoon the pumpkin butter on top of the cake batter in small dollops, then gently swirl it in with a knife.
- Bake the cake for about 40-45 minutes, until a toothpick or cake tester inserted into the cake (not the pumpkin butter) comes out clean or with moist crumbs clinging to it.
- Set the pan on a cooling rack, and cool for about an hour, then serve warm, or at room temperature.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
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