Pumpkin Streusel Cake
This pumpkin streusal cake is going to be a winner for everyone you serve it to! It's full of warm spices and has such a tender crumb...you'll love it!!
Servings: 12
Ingredients
Cake:
- 1/2 cup pecan pieces
- 1 cup vegetable oil
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 15oz can pumpkin puree not pumpkin pie filling
- 1 cup water
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon *
- 1 tsp allspice *
- 1 tsp ground nutmeg *
- 1/2 tsp cloves *
- 1/2 tsp salt
Topping:
- 1/2 cup packed brown sugar
- 1/4 cup butter melted and cooled
- 1-2 tsp cinnamon
- 1/2 cup toasted pecans
Instructions
- Preheat the oven to 350 and spread the pecans in an even layer on a cookie sheet; toast them in the oven for about 8 minutes.
- Grease (or line with parchment) a 9 x 13" pan (or two 9x5 loaf pans) and set aside.
- In a large stainless steel bowl, whisk together the oil and the sugar until combined.
- Add eggs, pumpkin and water and whisk again.
- Whisk in flour, baking soda, spices and salt; stir to just combine.
- Spread into prepared pan and set aside.
- In a small bowl, mix together the topping ingredients.
- Crumble the topping evenly over the batter, sprinkle with the pepitas if using and bake for about 50-60 minutes (or until the middle springs bake and feels solid).
- Cut into squares and serve warm with some cold vanilla ice cream!
Notes
Another option would be to bake the batter in a twinkie pan (if you have one) and then fill it with cream cheese frosting - the directions and recipe for the frosting is on this carrot cake post You can use homemade pumpkin or squash puree in place of the canned pumpkin puree *you can add up to 1/2 tsp more of each spice if you like a spicier cake