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Ingredients
- TOPPING
- 1/2 cup sugar
- 1/2 cup flour
- 3/4 tsp cinnamon
- 3 tbsp. melted butter
- pinch of salt
- 1/4 cup of pecans-optional
- FILLING
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1 tsp unsweetened cocoa powder, optional (is used for color, not flavor)
- CAKE
- 1/3 cup oil
- 2 large eggs-room temperature
- 1 cup sugar
- 1 cup canned pumpkin
- 1/2 tsp cinnamon
- 1/4 tsp ginger and nutmeg
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 cups flour
Details
Servings 12
Preparation time 25mins
Cooking time 65mins
Preparation
Step 1
Preheat oven to 350 degrees. Bake for 40-50 minutes.
Lightly grease 8" square pan or 9" round pan
TOPPING: Whisk together the sugar, salt, flour, spice and nuts. Add the melted butter, stirring just to combine. Set aside.
FILLING: Mix together the brown sugar, spice and cocoa powder. Set aside.
CAKE: Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.
Add the flour, stirring until just smooth.
Pour/spread half the batter into the prepared pan, making sure to spread it all the way to the edges.
Sprinkle the filling evenly over the batter.
Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter to make a marble effect. Do not combine filling and batter thoroughly, just swirl through the batter.
Sprinkle the topping over the top of the batter in the pan.
Bake until the cake is lightly brown on top, and a toothpick inserted into the center of the cake comes out clean.
Cool for about 25 minutes. Cut and serve directly from the pan.
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