A warmly spiced, moist cake with pumpkin and cinnamon streusel topping, ideal for autumn gatherings.
# What You’ll Need:
→ Streusel Topping
01 - 1/2 cup packed light brown sugar
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 cup unsalted butter, cold, cubed
→ Cake
06 - 1 3/4 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cloves
14 - 1/2 cup unsalted butter, melted and cooled
15 - 3/4 cup granulated sugar
16 - 2 large eggs
17 - 1 cup canned pumpkin puree (not pumpkin pie filling)
18 - 1/2 cup sour cream or plain Greek yogurt
19 - 1 teaspoon vanilla extract
→ Glaze (optional)
20 - 1/2 cup powdered sugar
21 - 1 to 2 tablespoons milk
22 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan or line with parchment paper.
02 - In a medium bowl, mix all streusel ingredients. Cut in cold butter with a fork or pastry cutter until crumbly; set aside.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
04 - In another bowl, whisk melted butter with sugar until combined. Beat in eggs one at a time, then blend in pumpkin puree, sour cream, and vanilla extract.
05 - Fold wet ingredients into dry ingredients gently until just combined to avoid overmixing.
06 - Spread batter evenly in prepared pan. Evenly sprinkle streusel topping over the batter.
07 - Bake for 38 to 42 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in the pan on a wire rack for at least 20 minutes.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake if desired.
10 - Slice and serve warm or at room temperature.
