Pumpkin Pecan Apple Cake

3/4 cup pecans

1 1/2 stick unsalted butted, softened

1 1/4 cups packed brown sugar

3 eggs

1 cup canned pumpkin puree

2 medium Delicious apples, peeled, cored, and shredded

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1tsp. cinnamon

1/2 tsp. grated nutmeg

1/4 tsp ground ginger

1/4 tsp salt

 

Preheat oven to 350 F. Place the pecans in a small baking dish and toast in the oven until lightly browned and fragrant, about 5 minutes. Leave oven on. Coarsley chop nuts. Grease and flour a 9-inch square baking pan. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the pumpkin puree and apples. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix until just blended. Stir in the toastedecans. Spread in the pan. Bake until the top is golden and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let set in pan for 10 minutes, then remove to a wire rack to cool. Cut into 9 squares before serving.