source: Oprah Magazine November 2013
Cake:
vegetable oil cooking spray
2 and 1/3 cups all-purpose flour
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 cup (2 percent) Greek yogurt
1 large egg, beaten
2 teaspoons vanilla extract
1 (15-ounce) can of pumpkin puree
whipped cream, for serving
Topping:
8 ounces of cream cheese, softened
1/4 cup granulated sugar
1 teaspoon cinnamon
1 large egg, beaten
1/8 teaspoon vanilla extract
1/3 cup pecans, chopped
Directions
To make this Pumpkin-Pecan Cake, preheat the oven to 350 degrees and place a rack in the center. Lightly coat a 9″ round spring-form pan with cooking spray. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
Mixing it together
Using a stand mixer fitted with a paddle attachment, beat butter and sugars on medium speed until fluffy; scraping the bowl occasionally, for about 3 minutes. Add yogurt, egg, vanilla, and pumpkin and beat until combined. Add flour mixture and beat on low speed until just combined, scraping the bowl occasionally. Transfer all but 1/4 cup of the batter into the prepared pan and spread evenly.
To make topping: In a clean bowl, beat cream cheese with sugar, cinnamon, egg, and vanilla, until smooth. Gently spread the cream cheese mixture over the batter. using a small spoon, dollop reserved batter on top. Using a skewer or thin-blade knife, drag the tip through the cream cheese layer to create a swirl pattern. scatter pecans on top. bake until the top is lightly cracked and browned, and a toothpick inserted into the center comes out clean, 50 to 60 minutes. (Loosely cover with foil if pecans darken too quickly.) Let cool completely before transferring the cake to a plate. Serve with whipped cream.
makes one 9″ round cake
active time: 30 minutes
total time: 1 and 1/2 hours, plus cooling
also try: https://myrecipebox.online/pumpkin-pie/