Pumpkin Spice Struesel Cake

Estimated Reading Time 2 Minutes

This pumpkin cake happened thanks to the remainder of the can of pumpkin puree left after making a maple pumpkin panna cotta. While I never think of cooking with pumpkin once fall, Halloween and Christmas have passed, it makes a moist, mildly spiced cake that’s perfect all through winter, when it’s cold outside and nice to warm the house with something that smells wonderful in the oven.

I love that this cake only calls for 1/4 cup of heart-healthy canola oil; the batter could be divided into muffin tins and baked up as streusel-topped muffins as well. Throw in a handful of pecans, walnuts or almonds – or leave the nuts out completely.

Pumpkin Spice Streusel Cake

1 cup pumpkin puree
1/2 cup milk
1/4 cup canola oil
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp. pumpkin pie spice or cinnamon
2 tsp. baking powder
1/4 tsp. salt

1/3 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp. butter
pinch cinnamon
1/4 cup chopped pecans

Preheat the oven to 350F and butter or spray an 8×8-inch square or 9×9-inch round pan with nonstick spray.

In a large bowl, whisk together the flour, sugar, pumpkin pie spice and salt. In a smaller bowl, whisk together the pumpkin, milk, canola oil, egg and vanilla. Add the wet ingredients to the dry and gently stir with a spatula just until combined. Pour into the prepared pan.

To make the streusel, blitz the ingredients together in a food processor or mash everything but the pecans together with a fork until crumbly, then stir in the pecans. Sprinkle over the top of the cake.

Bake for 30 minutes, or until the top is springy to the touch.

Makes 1 cake; serves 9.

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