Ingredients
Scale
The key to this cake lies in selecting quality ingredients that complement the pumpkin’s natural richness. I always opt for fresh pumpkin puree—nothing canned if you can help it—because it makes a noticeable difference in flavor. When it comes to spices, I’m loyal to warming blends like cinnamon and nutmeg, which evoke those cozy family afternoons I cherish. Butter should be unsalted to control the saltiness, and I love using a mix of brown and granulated sugar for depth. Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup pumpkin puree (fresh or canned, but fresh is best)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- 1 teaspoon vanilla extract
- For the streusel topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This dry mix ensures the spices are evenly distributed.
- In a separate bowl, combine the pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract. Whisk until smooth and well incorporated.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix—this keeps the cake tender.
- Prepare the streusel topping by mixing flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Pour half the batter into your prepared pan, then sprinkle half the streusel over it. Layer the remaining batter on top, followed by the rest of the streusel.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly crisp.
- Let the cake cool in the pan for at least 15 minutes before slicing. This resting time helps the moisture redistribute for a perfect texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
