Description
Warm cinnamon and nutmeg perfume each bite of the moist pumpkin yogurt cake, its pecan crumb adding crunch while maple syrup weaves through a creamy, gluten-free base.
Ingredients
- 1 cup pecans, chopped
- 3/4 cup pure maple syrup
- 1 cup plain Greek yogurt
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
- Pulse pecans in a food processor until they form a coarse meal.
- In a large bowl, whisk eggs and maple syrup until smooth.
- Add Greek yogurt, pumpkin puree, and vanilla; stir until fully combined.
- Fold in ground pecans, baking powder, cinnamon, nutmeg, and salt until just incorporated.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool in the pan on a wire rack for 20 minutes, then remove the sides and cool completely.
- Refrigerate for at least 1 hour before serving to enhance the texture.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Store covered in the refrigerator for up to 3 days.
- Substitute walnuts or almonds for pecans if desired.
- Add a drizzle of maple syrup on top before serving for extra sweetness.