A delightful dessert that embodies the essence of autumn, perfect for gatherings, especially during Thanksgiving.
Ingredients
Scale:
1 cup pumpkin puree (canned or homemade)
1/2 cup maple syrup
1/2 cup yogurt (Greek or regular)
1 cup pecan meal (finely ground pecans)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup pecan halves (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the pumpkin puree, maple syrup, yogurt, and vanilla extract. Whisk until well blended.
In another bowl, mix the pecan meal, baking powder, cinnamon, nutmeg, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cake light and fluffy.
Pour the batter into the prepared cake pan and smooth the top. Gently press pecan halves into the surface for added texture and flavor.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden brown.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
