It’s been feeling extra fall-like the past week, so it seemed a pumpkin dessert was in order. Like those PB&J blondies I made the week before, this “cake” is incredibly easy. Feel free to call it a cake minus the quotation marks, but it’s actually a cake-crumble hybrid. The bottom is soft and spongy and the pecan crunch topping is well, crunchy and sweet. Combined with rich vanilla bean ice cream, it really packs an autumnal punkin, err, punch.
Pecan Pumpkin Crunch Cake
– 1 15 oz can of pumpkin puree
– 1 cup of heavy cream
– 4 large eggs
– ½ cup of sugar
– ½ cup of brown sugar, divided
– 1 tablespoon of bourbon or whiskey (optional)
– ½ teaspoon ground ginger
– ¼ teaspoon of ground nutmeg
– ½ teaspoon of ground cinnamon, divided
– ¼ teaspoon of salt, divided
– 4 tablespoons (½ stick) of unsalted butter, at room temperature
– 1 ½ cups of roughly chopped pecans
– ¼ cup of flour
– Vanilla ice cream (or whipped cream)
Heat your oven to 350º.
Lightly grease an 8×8 baking pan (or similar) with butter or cooking spray and set aside.
In a large bowl, combine the pumpkin, cream, eggs, sugar, ¼ cup of brown sugar, bourbon, ginger, nutmeg, ¼ teaspoon of cinnamon and ⅛ teaspoon of salt. Whisk until smooth and then pour into the prepared pan.
Cut the softened butter into small pieces and place in a medium bowl. Add the pecans, flour, remaining ¼ cup of brown sugar, ¼ teaspoon of cinnamon and ⅛ teaspoon of salt, and use clean hands to mix it together until combined but still crumbly. Gently scatter the pecan topping over the pumpkin mixture and then bake until the edges are puffed and the center is set, about 60 minutes. Let cool to room temperature. Service with vanilla ice cream.
Note: I kept my pecan pumpkin crunch cake in the fridge because I found I liked it better when it was cold. I never tried heating it up but I bet that would be good too, especially with ice cream.