Description
A tender pumpkin cake topped with buttery cinnamon streusel is the cozy fall bake your coffee break has been waiting for. One slice is never enough.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar (200 g)
- 1/2 cup packed light brown sugar (100 g)
- 1/2 cup unsalted butter, melted (120 g)
- 2 large eggs
- 1 cup pumpkin puree (240 g)
- 1 teaspoon vanilla extract
- 1/4 cup milk (60 ml)
- 3/4 cup all-purpose flour for streusel (95 g)
- 1/2 cup brown sugar for streusel (100 g)
- 1 teaspoon ground cinnamon for streusel
- Pinch of salt
- 5 tablespoons unsalted butter, melted (70 g)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan. Line the bottom with parchment paper.
- Combine the streusel flour, brown sugar, cinnamon, salt, and melted butter until coarse crumbs form. Set aside.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, then whisk in the pumpkin puree, vanilla, and milk.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Sprinkle the streusel evenly over the top, keeping some crumbs in larger pieces.
- Bake for 40 to 48 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake in the pan for at least 20 minutes, then lift it out using the parchment and slice before serving.
- Prep Time: 15
- Cook Time: 20
- Category: Baking