Description
A warm and cozy blend of spices and rich pumpkin flavor, perfect for festive gatherings or cozy mornings.
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cups of flour, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice.
- Melt 1 cup of butter in a medium bowl in the microwave. Pour the melted butter into the larger bowl and stir until it resembles wet sand, with some big chunks. Set aside.
- For the cake: In the same mixing bowl or stand mixer, whisk together 2 & 1/4 cups of flour, 1 & 1/2 cups of granulated sugar, 1 tablespoon of baking powder, 3/4 teaspoon of baking soda, 3/4 teaspoon of kosher salt, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of cinnamon.
- Chop 1/2 cup of softened butter into chunks and add it to the flour mixture. Then, open the can of pumpkin puree, scoop about half into the bowl, and blend with a mixer until it forms a ball.
- In the bowl you melted butter in, whisk together the remaining pumpkin, 4 eggs, 1/4 cup of vegetable oil, and 1 tablespoon of vanilla until well blended.
- Add the egg mixture to the flour mixture in three portions, beating well for about 20 seconds after each addition. Beat for another minute until the batter is light and fluffy.
- Spread 2 cups of the batter into the prepared cake pan. Sprinkle 1 cup of streusel over the top.
- Add another layer of 2 cups of batter, followed by 1 cup of streusel, the remaining batter, and top off with another 2 cups of streusel.
- Bake for 35 minutes. Quickly remove the cake, sprinkle the remaining streusel on top focusing on puffy areas, and return it to the oven for another 10-15 minutes.
- Ensure the cake is done by checking with a toothpick; if it comes out clean, let it cool for 15-20 minutes before cutting.
- Make the icing: Beat 1/4 cup of soft butter, add 1 teaspoon of vanilla, 1/2 teaspoon of kosher salt, 3 tablespoons of milk, and 2 cups of powdered sugar. Whisk until smooth.
- Drizzle the icing over the cake and serve warm for the best taste.
Notes
For added flavor, consider mixing in nuts or chocolate chips. Don’t skip chilling the streusel for extra crumbliness.