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Sep 24

Pumpkin Spice Snack Cake with Maple Glaze

pumpkin spice snack cake
Hi There, L&L readers! Katie here, hopping over from my usual scene at Butterlust to share yet another Tasty Treat with you guys. But first things first, Happy Fall!!! *clappy hands emoji* While I’m always slightly sad to see the long, lazy days of summer pass, any heavy-heartedness is quickly overcome at the thought of the crisp fall days (and let’s be honest, holidays) that are just within reach. And with yesterday’s ringing in of the first official day of the season, it only seemed fitting to kick things off with this festively fall recipe featuring the quintessential autumn ingredient – pumpkin. I’d be lying if I said I haven’t been waiting for pumpkin’s use to become acceptable in any and all baked goods since well, last fall. The time has finally come – let’s celebrate with cake! какие карты кредитные без отказа

pumpkin spice snack cake

This Pumpkin Spice Snack Cake with Maple Glaze is fall’s perfect mate. Slightly gooier than a sheet cake due to hearty moisture from the pumpkin puree, yet a little too fluffy to be classified as a blondie, it’s an irresistibly moist dessert that, while humble in both preparation and appearance, is absolutely perfect for whipping up in celebration of fall’s arrival. Enjoy!

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Pumpkin Spice Snack Cake
Serves 16
The perfect fall treat
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
356 calories
43 g
62 g
20 g
4 g
10 g
103 g
93 g
26 g
1 g
8 g
Nutrition Facts
Serving Size
103g
Servings
16
Amount Per Serving
Calories 356
Calories from Fat 170
% Daily Value *
Total Fat 20g
30%
Saturated Fat 10g
48%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 62mg
21%
Sodium 93mg
4%
Total Carbohydrates 43g
14%
Dietary Fiber 2g
8%
Sugars 26g
Protein 4g
Vitamin A
92%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the snack cake:​​
  2. 2 ½ cups all-purpose flour
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon ground ginger
  5. ½ teaspoon ground nutmeg
  6. pinch of ground allspice
  7. pinch of ground cloves
  8. ½ teaspoon salt
  9. 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
  10. 1 cup light brown sugar
  11. ½ cup granulated sugar
  12. 1 teaspoon vanilla
  13. 2 large eggs
  14. 1 15 oz. can pumpkin puree
  15. 1 cup pecan pieces
For the maple glaze
  1. 2 ½ tablespoons heavy cream
  2. 1/3 cup light brown sugar
  3. 2 ½ tablespoons unsalted butter
  4. 1 teaspoon light corn syrup (can sub maple syrup)
  5. 1 teaspoon maple flavoring
For the pumpkin snack cake
  1. Preheat the oven to 350F and line an 8x8 inch pan with parchment paper.
  2. In a medium bowl, sift together the flour, cinnamon, ginger, nutmeg, allspice, cloves and salt. Whisk to ensure all ingredients are thoroughly combined and set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, combine the melted butter and sugars and beat on medium for about 2 minutes.
  4. Add in the eggs, one at a time and beat until well combined. Add the vanilla and mix well.
  5. Add in the pumpkin puree and beat until well blended, then slowly add in the dry ingredients, beating on low until just combined. Fold in the pecan pieces.
  6. Pour the batter into the prepared pan, and use a spatula to spread it into an even layer. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
For the maple glaze
  1. In a small saucepan, whisk together the cream sugar, butter, and corn syrup. Bring the mixture to a boil over medium heat, whisking frequently.
  2. Turn the heat down and simmer the glaze, continuing to whisk frequently, for 5 minutes. Remove the pan from the heat and stir in the maple flavoring. Let cool until slightly thickened before pouring over the cake.
To glaze the cake
  1. Turn the cake out onto a rack, and carefully flip over so it is right side up. Slide the parchment paper used in baking under the rack to serve as a drip catcher.
  2. Pour the warm glaze over the cake then use a spatula to spread it evenly over the cake. Let the cake cool to room temperature before you cut it.
beta
calories
356
fat
20g
protein
4g
carbs
43g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
Photography, Recipe & Styling: Butterlust

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  1. Courtney says:

    The flavor of this cake was delicious. However, I feel like leavening agents like baking soda/powder are missing from the recipe. Following these ingredients and instructions exactly, the cake was dense and heavy as a pile of bricks. The glaze also seemed off. When it set, it became more like a caramel and was sticky. I would make a lot of changes if I were to make this again, but at least the flavors were yummy.

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