Spiced Pecan Streusel Cake topped with a Toffee Glaze. This cake is deliciously addictive, thanks to the warm spices, crunchy pecans, and rich toffee glaze. Skip the traditional thanksgiving desserts and make this fall inspired treat! It has all the cozy flavors you love about this season.
I love topping the cake with Maldon flakey salt and decorating it with dried apples for a festive touch. It is the perfect treat to enjoy with your morning coffee 🤎
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Spiced Pecan Streusel Cake with a Toffee Glaze
Servings: 8 people
Equipment
- 9 inch round spring form cake pan
- parchment paper
Ingredients
Spiced Pecan Stresuel
- 5 tbsp Unsalted Butter melted
- 1/2 cup All-Purpose Flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice mix
- 1/2 cup toasted pecans chopped
- pinch of salt
Toffee Glaze
- 1/2 cup brown sugar
- 4 tbsp unsalted butter
- 1 tsp ground vanilla powder or vanilla extract
- 3/4 cup powdered sugar Adjust sweetness to your liking. Start with 1/2 cup and add more to your liking
- flaky salt
- 3 tbsp cream
Ginger Vanilla Cake
- 1 & 1/2 cup All – Purpose Flour ( 203 grams)
- 2 large eggs room temperature
- 3/4 cup Plain Yogurt unsweetened
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp grated fresh ginger
- 2 tsp vanilla extract
- 1/2 cup plus 1 tbsp of neutral oil avocado oil, grape seed oil or light olive oil will work
Instructions
- Preheat oven to 350 F
- Grease and line a 9 inch round spring form cake pan with parchment paper.
- Make the Spiced Pecan Streusel: In a medium size bowl, add the flour, light brown sugar, melted butter, cinnamon, pumpkin spice mix, salt and whisk until combined. Add the chopped pecans and mix. Using your clean fingers, rub the mixture together to create crumbly, wet sand consistency. Make sure to create small pea size crumbles. Set aside in the refrigerator until ready to use.
- Make the Ginger Vanilla Cake: In a large bowl, add the sugar and ginger. Using your clean fingers, rub the ginger in the sugar to release some of the ginger oils.
- Now add the eggs and vanilla extract. Whisk very well until the mixture is light and pale. About 2 minutes.
- Now add the oil and whisk until well combined. Then add the yogurt and whisk really well until the mixture is smooth and lump free. Sift the flour, baking powder, salt, baking soda, and stir until just combined. Make sure to not overmix the batter. Pour the batter into the greased and lined cake pan. Spread the batter evenly.
- Top the cake batter with the streusel and make sure it is evenly distributed. Note: Try your best to make sure the streusel crumbs are tiny and evenly distributed. Doing this will ensure that the topping does not weigh down the cake when baking. Also, depending on the size of the cake pan if you feel like there is too much topping, you do not need to use all of it.
- Bake the cake on the middle rack in the oven uninterrupted for about 40 minutes, or until a tooth pick inserted in the center comes out clean.
- Once ready, set the cake aside to cool completely.
- Make the toffee glaze: In small sauce pan, melt the butter, brown sugar, vanilla powder or extract and salt. Bring the mixture to a rolling boil, stirring constantly. Boil for about one minute, stirring constantly. Then remove from heat, and add the heavy cream and vanilla extract/ powder and stir. Add about ½ cup of the powdered sugar and whisk until smooth. Add more powdered sugar until you reach your desired consistency and sweetness. Note: You can brown the butter for an even more richer flavor.
- Once the cake has cooled, pour all the warm toffee glaze all over the cake evenly. Then finish with Maldon flakey sea salt. Enjoy!Note: I decorated the cake with dried apple slices. They are so easy to make. Thinly slice some apples and place on baking sheet lined with partchement paper. Bake the apples on the lowest temperature in your oven. Check on them periodically and flip them half way through baking. This may take about 1 -2 hours. Make sure to keep an eye on them so they don't get too dark.
Notes
Recipe Video: https://www.instagram.com/reel/Cxyo35bO-CO/
Tips:
- Ingredients: Make sure all your ingredients are at room temperature.
- Cake Pan: Whenever I make a dessert with a topping like a crumble or a streusel, I always use a springform pan or any type of pan with a removable bottom. This makes taking the cake out of the pan so much easier.
- Toffee Glaze: If you let your glaze sit, it will dry it up. To loosen it, just add a little bit of warm milk or cream and mix until its smooth and the glaze has loosened.
- Cake: Once you have added the flour, make sure to gently fold it into the batter. Never over mix the batter. Also, feel free to add ginger powder or more fresh ginger for a stronger ginger-ey flavor.
- Streusel: As noted in the recipe, try your best to use your clean fingers to create tiny crumbs. Also, make sure to evenly distribute the streusel all over the batter. You do not want one area having a large amount, this will weigh down the cake and it will not rise evenly.
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