Ingredients for Pumpkin Gingerbread Streusel Cake
- 1/4 cup packed brown sugar (streusel)
- All Purpose Flour
- Pecans
- 2 Tbsp unsalted butter (streusel), 1 cup (2 sticks) unsalted butter (cake)
- 1 3/4 cups granulated sugar
- Canned Pumpkin
- Milk
- Dark Molasses
- 2 large eggs
- 1 tbsp pumpkin pie spice (or substitute above)
- 1 tsp baking soda
- Baking Powder
- Pinch of salt (streusel)
- Caramel Ice Cream Topping
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How to Make Pumpkin Gingerbread Streusel Cake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine all streusel ingredients EXCEPT butter: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt.
- Cut in 2 tablespoons cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1 teaspoon ground cinnamon.
- Gradually add the wet ingredients to the creamed butter mixture, mixing until just combined. Do not overmix.
- Pour batter into a greased 13x9 inch baking pan.
- Sprinkle evenly with the streusel topping.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm or at room temperature. Serve with a scoop of vanilla ice cream or caramel sauce for an extra decadent treat!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
90g
Fat
26g
Carbs
18g
