This Honey Kissed Pumpkin Cake is laced with pecans and it is sweetened with tasty honey flavor. Serve this pumpkin cake for dessert or for brunch!
Pumpkin and pumpkin-spiced everything is al the rage this time of year. When I make pumpkin recipes I like to make them a little different so they stand out. That’s where Tate+Lyle® Honey Granules come in.
Capturing Fall Flavors with Tate+Lyle® Honey Granules
Lately I’ve been changing the way I bake by using different ingredients in my recipes. I’ve been experimenting with Tate+Lyle® Honey Granules which are a free-flowing blend of pure cane sugar and honey. The granules are nice and sweet, and they’re a great way to add honey flavor to baked goods and hot and cold beverages. They can be used in cakes (like this Honey Kissed Pumpkin Cake recipe), cookies, sweet bread recipes, and more. Just substitute some, or all, of the granulated sugar the recipe calls for. The recipe will then have an exquisite honey flavor.
You can also use Honey granules in place of liquid honey. Here’s the formula you’ll use:
1 cup liquid honey = 1 cup Tate+Lyle® Honey Granules + ¼ cup additional liquid to recipe.
Honey Kissed Pumpkin Cake
This Honey Kissed Pumpkin Cake is my new favorite fall dessert. It’s simple yet it has a few sophisticated things going on:
- Chopped pecans dot the cake, and they’re sprinkled into the Bundt pan before the batter. The pecans at the bottom of the pan become nice and toasted. Plus they add beautiful texture to top of the cake. Simple and sophisticated.
- The honey granules add a punch of honey flavor to the cake which pairs beautifully with the pumpkin and spices. I even sprinkled more Tate+Lyle® Honey Granules to the top of the cake for flavor and a touch of texture.
Cook’s Note – Honey Kissed Pumpkin Cake
- This cake will keep, covered at room temperature, for about 5 days.
- I’ve served this pumpkin cake both for dessert (with a dollop of fresh whipped cream) and brunch!
- FOR THE CAKE:
- 1 cup vegetable oil
- 3 large eggs
- 2 ¼ cups Tate+Lyle® Honey Granules
- 15 oz can pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon. baking soda
- ½ teaspoon salt
- 1 ½ Tablespoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 ½ cups pecans, coarsely chopped
- FOR THE GLAZE:
- 4 tbsp. Tate+Lyle® Honey Granules + more for serving
- 2 tbsp. water
- 1 ½ tbsp. butter
- FOR THE CAKE: Preheat oven to 350°F. Grease and flour 12-cup Bundt pan or fluted tube pan. Sprinkle ¼ cup chopped pecans into bottom of pan; set aside.
- In medium bowl combine all dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
- In large bowl beat oil, eggs and Tate+Lyle® Honey Granules on high speed until blended, about 2 minutes. Add pumpkin, and beat on medium for 1 minute.
- On low speed, add dry ingredients to honey mixture until smooth, about 1 minute. Add in remaining 1 ¼ cup pecans and mix until just combined.
- Pour batter into prepared pan. Bake 50- 60 minutes or until toothpick inserted in center comes out clean. Do not over bake.
- Cool 20-30 minutes in pan, then turn out onto wire rack to cool at least 90 minutes.
- FOR THE GLAZE: Heat Tate+Lyle® Honey Granules and water on low heat.
- Bring to a low boil; add butter and stir.
- Bring back to a low boil and stir continuously for 2 minutes.
- Remove from heat; cool slightly (about 5 minutes or less). Pour over cake. Sprinkle with extra honey granules and serve!
Source: adapted from Tate+Lyle® Honey Kissed Cake
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.