Well, if that title didn't intrigue you, I don't know what else you want from me. Oh! I know! How about a recipe for pecan pie baked into a cake, plus a nice little beer pairing? Say what?!?
This recipe comes via pastry chef Melanie Diamond-Manlusoc of an award-winning Chicago restaurant called Spiaggia, in partnership with the blog Let's Grab a Beer. I received it from a public relations company, but given my personal interest in cake, pies, and beer, I definitely had to feature this one.
Moist pumpkin cake with a pecan pie surprise inside? Awesome. And according to Let's Grab a Beer, better with beer. The suggested pairing: Belgian-style pumpkin-flavored white beer like Shocktop Pumpkin Wheat. Not only does a beer like this bring similar flavors to this unique pumpkin dessert, but also will cut through the richness and add zesty, citrus flavors to lighten this dish allowing all the flavors and its unique seasoning to shine.
I'm all about this delicious pairing. How about you?
Pump-Can Cake Recipe
For the pastry
- 1 1/4 cups all purpose flour
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1/2 cup butter, cubed and frozen
- 1 large egg
For the filling
- 3/4 cup light corn syrup
- 5 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 1/2 teaspoon salt
- 2 cups whole toasted pecans
- 3 tablespoons bourbon
- 2.5 teaspoons vanilla paste
- 3 large eggs, beaten
Spiced pumpkin cake
- 6 large eggs
- 1 can (16 ounces) canned pumpkin
- 3/4 cup canola oil
- 1 teaspoon vanilla paste
- 1 cup sugar
- 1 cup light brown sugar, packed
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
Cream cheese frosting
- 9 ounces cream cheese, room temp
- 4 1/2 tablespoons butter, room temp
- 3/4 teaspoon vanilla paste
- 3 cups confectioners' sugar, sifted
- 1/4 teaspoon salt
- Make the pastry. Pulse the first four ingredients together in a food processor until the mixture resembles coarse peas. Add egg and process until dough forms into a ball.
- Wrap dough in plastic wrap and press into ½” thick disc; put dough in the refrigerator for 1 hour. Roll dough out into a 12” circle approximately ⅛” thick
- Put into an 8” cake pan, trimming dough, leave 1” overhang
- Tuck overhanging dough underneath itself to form a thick crust
- Freeze pie crust for 30 minutes.
- Cover pie crust with foil and fill with beans or pie weights. Bake in a 400 degree F oven for 20 minutes or until crust is set (start cooking pecan pie filling while the crust is baking). Cook until crust is light brown and remove from the oven.
- Make the filling. Bring the first four ingredients to a boil for one minute.Remove the pot from heat; add the next three ingredients. Let cool for five minutes.
- Whisk the eggs into the filling mixture.
- Place the pie shell on a sheet pan; pour the filling into the shell.
- Bake for 45 minutes or until the edges are set and the center just barely jiggles.
- Let the pie cool completely before proceeding.
Cake and assembly
- Whisk the first six ingredients together. Sift the remaining ingredients together, and whisk into the wet ingredients.
- Spray a 10 inch springform pan with nonstick spray. Place parchment in the bottom of the pan.
- Pour batter into the pan, about 1 inch thick.
- Place the pecan pie in the pan, making sure it is centered. Pour the remaining batter on top and on the sides of the pie. SUBMERGE IT!
- Place the entire pan on a sheet tray, and place in a 350 degree oven.
- Bake 60-75 minutes, or until a cake tester comes out clean (don't stab the pie, please)
- Remove the cake from the oven. Let it cool in the pan for several minutes.
- Remove the cake from the pan, and place on a wire rack. Let cool completely before frosting.
- Make the frosting. Whisk all the ingredients together until smooth; frost the cooled cake.
Wow! You deserve a beer, and cake! Enjoy!