Pecan Streusel Pumpkin Cake

By lorik

Ingredients

• FOR THE STREUSEL, COMBINE:
• 2 cups pecan pieces
• 1 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1 tsp. ground cinnamon
• 1 stick unsalted butter, melted (8 Tbsp.)
• FOR THE CAKE, WHISK:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp. baking powder
• 1 tsp. each ground cinnamon, baking soda, and table salt
• 1/2 tsp. freshly grated nutmeg
• WHISK:
• 1 can pumpkin purée (15 oz.)
• 4 eggs
• 1 cup canola oil
• Whipped cream (optional)

Details

Servings 24
Cooking time 60mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 350°. Coat a 9×13-inch baking pan with nonstick spray.
For the streusel, combine pecans, brown sugar, 1/2 cup flour, and 1 tsp. cinnamon; stir in butter.

For the cake, whisk together 2 cups flour, granulated sugar, baking powder, 1 tsp. cinnamon, baking soda, salt, and nutmeg. Whisk together pumpkin purée, eggs, and oil; add to dry mixture and beat with a hand mixer on medium speed until combined.

Pour half the batter into prepared pan; top with half the streusel. Pour remaining batter on top, followed by remaining streusel. Bake cake until a toothpick inserted in the center comes out clean, 35–40 minutes. Let cake
cool on a rack 15 minutes, then slice into 24 servings and top with
whipped cream.

Per serving: 308 cal; 21g total fat (4g sat); 41mg chol; 209mg sodium; 29g carb; 2g fiber; 4g protein