Pumpkin Sheet Cake with Brown Butter Pecan Glaze
Ingredients:
For the Cake:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar, packed
- 1 cup (240 ml) vegetable oil (or melted butter)
- 4 large eggs
- 1 can (15 oz / 425 g) pumpkin puree
- 1 tsp vanilla extract
For the Brown Butter Pecan Glaze:
- ½ cup (115 g) unsalted butter
- 2 cups (240 g) powdered sugar
- ¼ cup (60 ml) milk (more if needed for consistency)
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined.
4. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the glaze: melt the butter in a saucepan over medium heat, swirling occasionally until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat immediately to prevent burning.
9. In a bowl, whisk together the browned butter, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
10. Once the cake has cooled slightly but is still warm, pour the glaze evenly over the top.
11. Sprinkle the toasted chopped pecans over the glaze and let it set before slicing.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Toast pecans in a dry skillet over medium heat for 3-4 minutes to enhance their flavor before adding to the glaze.
Make sure to watch the butter closely when browning to avoid burning and bitterness in the glaze.