Pumpkin and pecan cake with sour cream frosting
Ingredients • 250g butter, at room temperature • 1 cup brown sugar • 2 eggs • 1 cup mashed butter…
Ingredients
• 250g butter, at room temperature
• 1 cup brown sugar
• 2 eggs
• 1 cup mashed butternut pumpkin, chilled (see Notes)
• 2 cups self-raising flour
• 1 1/2 tsp mixed spice
• 3/4 cup buttermilk
• 1/2 cup finely chopped Australian pecans, plus extra 1/4 cup, coarsely chopped, to sprinkle
• sour cream frosting
• 3/4 cup Coles Brand Sour Cream
• 1/3 cup pure icing sugar, sifted
Method
1. Preheat oven to 180C or 160C fan. Lightly grease a 22cm round Coles cook&dine springform pan. Line the base and side with baking paper.
2. Use an electric mixer to beat butter and sugar in a bowl until light and fluffy. Beat in eggs, 1 at a time, until just combined.
3. Stir in the pumpkin. Sift over the flour and mixed spice, and stir until combined. Fold in the buttermilk and pecans until combined. Spoon into the prepared pan. Bake for 1hr 10 mins or until a skewer inserted in the centre comes out clean (the top will crack slightly). Cool in the pan for 10 mins, then release the side of the pan and place on a wire rack to cool completely.
4. Meanwhile, to make the sour cream frosting, use an electric mixer to beat the cream and icing sugar in a bowl until smooth and slightly thickened.
5. Spread frosting over the cake. Sprinkle with extra pecans.
