https://www.copymethat.com/r/g70hplyt1h/pumpkin-pecan-sheet-cake/
149105372
wne5kf8
g70hplyt1h
2024-11-17 19:36:59
Pumpkin Pecan Sheet Cake
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Ingredients
- subheading: FOR THE CAKE:
- ¾ cup/150 grams vegetable or canola oil, plus more for greasing pan
- 2½ cups/300 grams all-purpose flour
- 2½ teaspoons baking powder
- 1½ teaspoons pumpkin spice
- 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
- 4 large eggs, room temperature (see Tip)
- ¾ cup/150 grams granulated sugar
- ½ cup/108 grams packed light brown sugar
- 3 tablespoons/58 grams corn syrup
- 1 (15-ounce) can pumpkin puree
- subheading: FOR THE TOPPING:
- 1 cup/213 grams packed light brown sugar
- ½ cup/113 grams unsalted butter, cut into cubes
- ⅓ cup/104 grams corn syrup
- 1 teaspoon vanilla paste or extract
- 2 cups/200 grams toasted pecans, coarsely chopped (see Tip)
- Flaky salt
Steps
Directions at cooking.nytimes.com
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