Pecan Streusel Pumpkin Cake

Pecan Streusel Pumpkin Cake

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    bars


Ingredients

  • FOR THE STREUSEL, COMBINE:

  • 2

    cups pecan pieces

  • 1

    cup packed light brown sugar

  • ½

    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

  • ½

    tsp. freshly grated nutmeg

  • WHISK:

  • 1

    can pumpkin purée (15 oz.)

  • 4

    eggs

  • 1

    cup canola oil

  • Whipped cream (optional)

Directions

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


Nutrition

Facebook Conversations