Pumpkin-Pecan Cake

By miss5elements

Ingredients

• CAKE:
• Vegetable oil cooking spray
• 2-1/3 c all-purpose flour
• 1 T + 1t pumpkin pie spice
• 1 t baking soda
• 3/4 t kosher salt
• 1/2 c unsalted butter, softened
• 3/4 c granulated sugar
• 3/4 c light brown sugar
• 1/2 c (2%) Greek yogurt
• 1 lg egg, beaten
• 2 t vanilla extract
• 1 (15-oz) can pumpkin puree
• Whipped cream, for serving
• TOPPING:
• 8 oz cream cheese, softened
• 1/4 c granulated sugar
• 1 t cinnamon
• 1 lg egg, beaten
• 1/8 t vanilla extract
• 1/3 c pecans, chopped

Preparation

Step 1

1. To make cake: Preheat oven to 350F & place rack in the center.
2. Lightly coat a 9" round springform pan w/cooking spray.
3. In a med bowl, whisk together flour, pumpkin pie spice, baking soda, & salt; set aside.
4. Using a stand mixer fitted w/a paddle attachment, beat butter & sugars on med speed until fluffy, scraping bowl occasionally, about 3 min.
5. Add yogurt, egg, vanilla, & pumpkin & beat until combined.
6. Add flour mixture & beat on low speed until just combined, scraping bowl occasionally.
7. Transfer all but 1/4c of batter into prepared pan & spread evenly.

1. To make topping: In a clean bowl, beat cream cheese w/sugar, cinnamon, egg & vanilla until smooth.
2. Gently spread cream cheese mixture over batter.
3. Using a small spoon, dollop reserved batter on top.
4. Using a skewer or thin-blade knife, drag tip through cream cheese mixture to create a swirl pattern.
5. Scatter pecans on top.
6. Bake until top is lightly cracked & browned, & a toothpick inserted into center comes out clean, 50-60 min. (Loosely cover with foil if pecans darken too quickly).
7. Let cool completely before transferring cake to a plate. Serve w/whipped cream.