At the first sight of a single leaf turning colour, I put out all of my Fall decor and delicately placed a teeny-tiny little gourd in every nook & cranny of my 600 sq ft apartment.
As a human that falls under the basic category, I am currently thriving.
Naturally, this meant that I had to infuse pumpkin and/or apple into everything going forward until December 1st.
Although, I must admit…I do not like the way Pumpkin Spice Lattes taste. I know, I know, as a basic this goes against everything we’ve been taught to survive but in my opinion, pumpkin should be everywhere EXCEPT FOR inside of a coffee.
So, since pumpkin is not going inside of my coffee it is going inside of this cake that pairs perfectly with a normal coffee, the way coffee should normally be as coffee is…….
PUMPKIN CAKE WITH CINNAMON SUGAR STREUSEL
This recipe is probably one of the most delicious things I have ever tasted and it’s likely because it takes about 3 hours out of your life to make.
Pumpkin Cake with Cinnamon Sugar Streusel
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1½ cups granulated sugar
- 1 cup pumpkin puree
- 2 eggs
- ½ cup vegetable oil
- ⅓ cup milk (I use almond milk but any type of milk will work)
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- 4 tbsp butter - slightly cooler than room temperature (cubed) (I've used salted & unsalted and didn't notice much of a difference in the taste)
- ½ cup powdered sugar
- ¼ tsp vanilla extract
- 1 tbsp milk or water
- water (slowly add 1 tsp at a time until desired consistency)
Cinnamon Sugar Topping (optional)
- 1.5 tbsp granulated sugar
- 1.5 tsp ground cinnamon
- Preheat oven to 350F and line a loaf pan (9x5) with parchment paper
- Combine sugar, pumpkin puree, eggs, vegetable oil, and milk
- In a separate bowl, combine flour, baking soda, salt, ground cinnamon, and ground nutmeg
- Combine ingredients until batter is smooth and well-mixed
- Transfer batter into loaf pan
- OPTIONAL: continue to streusel instructions
- Bake for 70 minutes
- Remove and let full cool before adding glaze or cinnamon sugar
- Combine flour, brown sugar, and butter in a bowl - using your hands is best.
- Once mixture has become crumbly, top the Pumpkin Cake batter with the streusel and place in the oven for 70 minutes.
- Let the Pumpkin Cake fully cool on a wire-rack before removing from the pan or adding glaze.
- In a bowl, mix powdered sugar, vanilla extract, and milk (or water).
- 1 tsp at a time, slowly add water (or milk) until glaze is desired consistency
- Drizzle on top of Pumpkin Cake once it's fully cooled
- Combine granulated sugar and ground cinnamon
- Sprinkle on top of glaze or instead of the glaze
What I used:
Unbleached All-Purpose Flour
Wilton Loaf Pan
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