Have you made all your goodies with pumpkin yet? Looking for a really good pumpkin recipe? Or an incredible dessert for this Thanksgiving? Look no further. You have to bake this Pumpkin Streusel Cake. I made this cake recently for a United Way bake sale and it was fantastic. Very moist, and full of those fall flavors.
So, how’s it taste?
The cake only has cinnamon, but the streusel has pumpkin pie spice and more cinnamon. You get a bite of that sugary streusel and the spice just hits you. It’s the perfect fall dessert. So simple and elegant, but it packs a punch with flavor. If you only make one dessert with pumpkin this fall, make sure it’s this one.
Pumpkin Streusel Cake
Betty Crocker Fall Baking, Fall 2006
16 servings; 380 calories, 17g fat
1/2 cup packed brown sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice
1 tbsp. butter
3 cups all-purpose flour
2 tsp. baking soda
1 tbsp. ground cinnamon
1 tsp. salt
1 cup butter
2 cups sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 cup sour cream
1 tsp. vanilla
Powdered sugar, if desired
1. Heat oven to 350. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, stir all streusel ingredients until crumbly; set aside.
2. In medium bowl, mix flour, baking soda, cinnamon, and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream, and vanilla. Gradually beat in flour mixture on low speed until blended.
3. Spread half of the batter in pan. Sprinkle streusel over batter, make sure streusel doesnâ€™t touch the side of pan. Top with remaining batter, making sure batter layer touches side of pan.
4. Bake 58 to 62 minutes or until toothpick inserted in cake comes out clean. Cool 30 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar, if desired.