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Pumpkin and pecan cake with sour cream frosting
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Indulge in a delectable pumpkin cake with a satisfying crunch of pecans.
Ingredients:
  • 250g butter, at room temperature
  • 180.00 gm brown sugar
  • 250.00 ml mashed butternut pumpkin, chilled (see Notes)
  • 300.00 gm self-raising flour
  • 3.75 gm mixed spice
  • 195.00 gm buttermilk
  • 125.00 ml finely chopped Australian pecans, plus extra 125.00 ml, coarsely chopped, to sprinkle
  • 176.25 gm Brand Sour Cream
  • 49.50 gm pure icing sugar, sifted
Instructions:
  • Preheat the oven to 180C (160C for fan ovens) and lightly grease a 22cm round Coles cook&dine springform pan before lining the base and sides with baking paper.
  • In a bowl, cream together butter and sugar using an electric mixer until light and fluffy. Add eggs one at a time, mixing until just combined.
  • Add the pumpkin and mix gently. Sprinkle the flour and mixed spice, fold in until fully mixed. Gently incorporate the buttermilk and pecans. Transfer the batter to the pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean with a slight crack on top. Allow to cool in the pan for 10 minutes, then remove the pan sides and cool on a wire rack.
  • Whip the cream and icing sugar with an electric mixer until smooth and slightly thickened to prepare the sour cream frosting.
  • Frost the cake and sprinkle with additional pecans.

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