Share & tag megleonardco to show me how you enjoyed!
DETAILS:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: ~1 hour
Serving: 10 squares
INGREDIENTS:
STREUSEL
-
1/2 cup light brown sugar
-
1/4 cup all-purpose flour
-
1/2 cup finely chopped pecans
-
1 teaspoon ground cinnamon
-
3 tablespoons unsalted butter, melted
CAKE
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon fine salt
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground ginger
-
1/4 teaspoon ground nutmeg
-
1/2 cup (100 grams) light brown sugar
-
1/2 cup (100 grams) granulated sugar
-
1 cup (244 grams) pumpkin puree
-
1/2 cup (100 grams) vegetable oil’
-
4 ounces sour cream, at room temperature
-
2 large eggs, beaten
GLAZE
-
1/2 cup (63 grams) powdered sugar, sifted
-
2 tablespoons maple syrup
INSTRUCTIONS:
-
Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
-
To make the streusel, in a small bowl, combine all of the streusel ingredients with a fork until crumbly.
-
To make the cake, in a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
-
Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
-
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.
-
To make the glaze, in a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake.
-
Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
-
Enjoy!
Pin this Post for Later
