Ingredients
- r the Streusel Topping
- 1/2 cup unsalted butter , melted
- 1 and 1/4 cup all-purpose flour , spooned & leveled
- 1/3 cup brown sugar , packed
- 1/3 cup granulated sugar , packed
- 1 teaspoon cinnamon
- For the Pumpkin Cake
- 3 cups all-purpose flour , spooned & leveled (careful not to over measure)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 and 1/2 cups packed brown sugar , light or dark
- 3 large eggs , room temperature
- 2 teaspoons vanilla
- 1/2 cup sour cream , room temperature
- 2 cups canned pumpkin (or just use one 15oz can)
- For the Glaze
- 3 tablespoons heavy cream
- 1-1 and 1/2 cups icing/powdered sugar , sifted
Preparation
Step 1
Preheat the oven to 350F degrees. Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
Make the Streusel
In a medium sized bowl stir together the melted butter, flour, sugars & cinnamon until evenly mixed. It will be the consistency of wet sand, and if you squeeze it in your hand will form clumps. Set aside.
Make the Cake
In a medium sized mixing bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt until evenly combined.
In a separate large bowl whisk together the oil, brown sugar, eggs and vanilla using a whisk until no sugar lumps remain and the eggs are evenly incorporated. Add in the sour cream and canned pumpkin and continue whisking until combined.
Pour the flour mixture into the bowl with the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon. If a few flour lumps remain, gently give the batter a few whisks. It will be very thick.
Pour the cake batter into your prepared pan and smooth out the top. Then crumble the streusel topping over top until the entire cake batter is covered. Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean.
Make the Glaze & Serve
As the cake is cooling, in a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency. The glaze should look white in color (not opaque), and should have a nice drizzle to it.
Drizzle the glaze over the cake and slice into pieces