Ingredients:
For the Cake:
1 Β½ cups all-purpose flour πΎ
1 cup granulated sugar π¬
1 tsp baking powder π₯
Β½ tsp baking soda π
Β½ tsp salt π§
1 tsp ground cinnamon π°
Β½ tsp ground nutmeg π°
Β½ cup unsalted butter, softened π§
1 cup canned pumpkin puree π
2 large eggs π₯
1 tsp vanilla extract π¦
Β½ cup sour cream π₯
For the Streusel Topping:
β
cup all-purpose flour πΎ
β
cup brown sugar π¬
ΒΌ cup unsalted butter, cold and cubed π§
1 tsp ground cinnamon π°
ΒΌ cup chopped pecans (optional) π°
For the Glaze (optional):
1 cup powdered sugar π°
2-3 tbsp milk π₯
Β½ tsp vanilla extract π¦
Instructions:
1. Preheat the Oven:
Set your oven to 350Β°F (175Β°C). Grease a 9×9-inch baking dish.
2. Mix the Cake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the softened butter, pumpkin puree, eggs, vanilla, and sour cream. Mix until you have a smooth batter.
3. Make the Streusel Topping:
In another bowl, mix the flour, brown sugar, cinnamon, and cold, cubed butter.
Use your fingers or a pastry cutter to blend the ingredients until crumbly.
Stir in the chopped pecans, if desired.
4. Assemble the Cake:
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