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DETAILS:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: ~1 hour
Serving: 10 squares
INGREDIENTS:
STREUSEL
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1/2 cup light brown sugar
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1/4 cup all-purpose flour
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1/2 cup finely chopped pecans
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1 teaspoon ground cinnamon
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3 tablespoons unsalted butter, melted
CAKE
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon fine salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/2 cup (100 grams) light brown sugar
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1/2 cup (100 grams) granulated sugar
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1 cup (244 grams) pumpkin puree
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1/2 cup (100 grams) vegetable oil’
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4 ounces sour cream, at room temperature
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2 large eggs, beaten
GLAZE
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1/2 cup (63 grams) powdered sugar, sifted
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2 tablespoons maple syrup
INSTRUCTIONS:
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Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
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To make the streusel, in a small bowl, combine all of the streusel ingredients with a fork until crumbly.
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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.
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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.
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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.
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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.
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Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
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Enjoy!
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