Description
Moist layers of pumpkin-scented cake give way to a crunchy cinnamon streusel, filling the kitchen with warm autumn aromas and a hint of nutmeg.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup packed brown sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 1/4 cup cold unsalted butter (cubed)
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform pan or square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt.
- In a separate large bowl, beat the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir gently until just combined.
- In a small bowl, mix the streusel flour, brown sugar, and cinnamon, then cut in the cold cubed butter with a fork or pastry cutter until crumbly.
- Spread half of the batter evenly into the prepared pan, then sprinkle half of the streusel mixture over it.
- Dollop the remaining batter on top and spread gently, then finish by sprinkling the remaining streusel evenly over the surface.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before slicing.
Notes
- You can substitute melted butter for vegetable oil for a richer flavor.
- Serve warm or at room temperature alongside your favorite coffee or tea.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Add chopped pecans or walnuts to the streusel for extra crunch.