Ingredients
•2 stick unsalted butter, melted and divided
•3/4 cup of brown sugar
•3/4 cup pecan halves
•1 2/3 cups all-purpose flour, plus more for pan
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground allspice
•1/2 teaspoon salt
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1 cups sugar
•1 teaspoon vanilla extract
•2 large eggs
•1 cup homemade Pumpkin Puree Pumpkin Puree, or canned
•1/2 cup warm (110 degrees) milk
• Pre-heat oven to 350 degrees, place pecans on a baking sheet. Toast in the oven for 5 minutes or until you start to smell a toasted nutty aroma.
• In a pot melt 2 sticks of butter.
• Pour 3/4 cup of brown sugar into a 9 inch round pan.
• Pour the 1/2 cup of butter directly into the pan.
• Whisk the butter and brown sugar together until well combined.
• Chop up the pecans, sprinkle in the prepared pan and press the pecans into the sugar mixture, set aside.
• In a separate bowl combine all the dry ingredients and whisk until well combined.
• In another bowl combine eggs and pumpkin puree.
• Add 1/2 a cup of warm milk, vanilla extract and melted butter to the pumpkin mixture.
• Beat with and electric mixer until well combined.
• Add flour mixture; stir with spoon until just combined
• Pour the batter into prepared round pans.
• Place the cake on a rimmed baking sheet and bake in the oven at 350 degrees for 50 minutes or until a knife test comes out clean. You want to place it on a sheet in case the caramel bubbles over.
• Remove from the oven and let cool for about 5 minutes, don’t let the cake cool completely because it will be harder to unmold, place a plate on top of the cake and invert.
• Give it a few taps until the cake falls out of the pan, let cool.
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