On another shopping trip with the intention to only purchase baking supplies, I somehow landed in the clearance grocery isle of Wal-Mart just trying to find something to buy. I’m sure some you ‘shopaholics’ know exactly what I’m talking about. If you don’t know me by now, shopping is my addiction. A not-so-good habit I like to justify by calling myself a thrifty shopper, as if it makes it any better. You may begin to notice more entries with pumpkin as the main ingredient and that’s a result of purchasing 12 Libby’s® 29 oz. cans for 50¢ each which typically price at $3.99 a can! On this same day, I also purchased a Nordic® bundt pan with a matching to-go case for only $5 and the last 1 lb. bag of chopped pecans for 50¢ for my German chocolate cake/cupcakes recipe. You see, this is why I like to call myself a “thrifty shopper.” I always manage to get great deals. Ok, let’s get back to the pumpkin.
If you love pumpkin, you’ll find yourself loving Pumpkin Streusel. It’s just simply, amazing. So amazing it was gone within the first hour when I delivered it to work yesterday. The sounds of the oohing and ahh-ing over how good this cake tasted continues to play in the back of my mind and it brings a smile to my face.
The fact that canned pumpkin is a wet ingredient, it naturally gives the cake a moist crumb without the extra added fat such as butter or oil. The recipe calls for the perfect amount of pumpkin flavor combined with a gooey-centered, sweet, cinnamon streusel that makes the cake.
If you are not a fan or don’t know how to decorate cakes, no need to worry. Good thing this cake is low maintenance. You may choose to leave it naked as is or lightly garnish with powdered sugar. With having just the right amount of pumpkin flavor and sweetness, adding a frosting or glaze is completely optional. And if you really want to show your baking skills of creativity and flavor, you can top the glaze with your favorite nuts which will probably cause others begging for more!Print
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon butter, softened
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon of salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/4 cup powdered sugar (optional)
- Heat oven to 350°F. Grease 12-C fluted tube cake pan with shortening; lightly flour.
- In small bowl, stir all streusel ingredients together until crumbly; set aside.
- In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
- In large bowl, beat butter and granulated sugar with an electric mixer on medium speed, scraping bowl occasionally until creamy.
- Add eggs 2 at a time, beating well after each addition.
- Beat in pumpkin, sour cream, and vanilla. Gradually add in flour mixture on low speed until well blended.
- Spread half of the batter in pan. Sprinkle streusel over batter making sure streusel does not touch the sides of the pan. Top with remaining batter half full into fluted pan, making sure batter layer touches the sides of the pan.
- Bake 55 – 60 min or until a toothpick inserted in cake comes out clean.
- Cool 30 min; remove from pan to cooling rack. Cool completely for 2 hours. Sprinkle with powdered sugar (optional).
Pumpkin Streusel Cake recipe adapted from Betty Crocker’s The Big Book Cakes as Streusel In-Between Pumpkin Cake.