Pumpkin Streusel Cake
Indulge in the flavors of autumn with this delectable Pumpkin Streusel Cake—a moist, spiced dessert that’s as easy to make as it is irresistible. Featuring the warm, comforting notes of cinnamon, nutmeg, and ginger, this tender pumpkin cake is crowned with a buttery streusel topping that adds the perfect crumbly crunch. With just 20 minutes of prep time, it’s an ideal treat for fall gatherings, Thanksgiving dinners, or cozy afternoons with a cup of coffee. Serve it plain for a simple delight, or elevate each slice with whipped cream or a drizzle of caramel sauce for an extra touch of decadence. This pumpkin streusel cake recipe is sure to become a favorite seasonal bake, delivering both flavor and simplicity to your table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 eggs
- 1 cups pure pumpkin puree
- 0.5 cups milk
- 2 teaspoons vanilla extract
- 0.75 cups all-purpose flour (for streusel)
- 0.5 cups brown sugar, packed (for streusel)
- 1 teaspoons ground cinnamon (for streusel)
- 0.25 cups unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated. Then, mix in the pumpkin puree, milk, and vanilla extract until smooth.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
To make the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until crumbly.
Sprinkle the streusel topping evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan before slicing and serving.
Serve plain, or with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.
Nutrition Facts
Calories |
4447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 770 mg | 256% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 695.7 g | 253% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 413.5 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 545 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
