Description
A tender, spice-laden pumpkin cake crowned with a generous streusel and drizzled in sweet vanilla glaze.
Ingredients
Scale
Streusel Topping
- ½ cup (63 g) all-purpose flour (spooned & leveled)
- ½ cup (100 g) packed light or dark brown sugar
- 1½ tsp ground cinnamon
- ¼ cup (56 g; 4 Tbsp) cold unsalted butter, cubed
Pumpkin Cake Batter
- 2 cups (250 g) all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg*
- ¼ tsp ground cloves*
- ¼ tsp ground ginger*
- 1 cup (230 g) pumpkin puree
- ½ cup (100 g) packed brown sugar
- ½ cup (120 ml) neutral oil (canola, vegetable, or melted coconut oil)
- ¼ cup (82 g) pure maple syrup
- ¼ cup (60 ml) milk*
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 2 Tbsp pumpkin-spice coffee creamer, half-and-half, or milk
- ¼ tsp pure vanilla extract
Instructions
- Prepare
- Preheat oven to 350 °F (177 °C). Grease a 9″ square pan (or 9″ springform/2.5 qt baking dish) and set aside.
- Streusel First
- In a medium bowl, stir together flour, brown sugar, and cinnamon. Cut in cold butter with a pastry blender or fork until you get clumpy crumbs. Reserve.
- Cake Batter
- In a large bowl, whisk flour, baking soda, baking powder, salt, and all spices until evenly mixed.
- In another bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
- Pour wet mixture into dry ingredients and fold just until you no longer see streaks. Don’t overmix—the batter should feel thick and fudgy.
- Assemble & Bake
- Spread the batter into the prepared pan, smoothing the top.
- Sprinkle the streusel evenly over the batter and gently press it in.
- Bake 30–35 minutes. After 30 minutes, insert a toothpick in the center: if it comes out clean or with a few moist crumbs, it’s done. If not, bake 5 more minutes.
- Glaze & Serve
- Whisk together powdered sugar, creamer (or milk), and vanilla until pourable. Add an extra splash of liquid if you prefer a thinner drizzle.
- Drizzle the icing over the cake while it’s still warm—or let it cool first for a more set finish.
- Slice and enjoy immediately, or cover and store at room temperature (or in the fridge) for up to 3 days.
Notes
Tips & Variations
- Freeze for later: Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator.
- Spice swap: Replace individual spices with 2½ tsp pumpkin pie spice, or simply swap out nutmeg, cloves, and ginger for your favorite blend.
- Dairy-free/Vegan: Use non-dairy milk and coconut oil, and ensure your creamer is plant-based.
- Buttermilk boost: If you have buttermilk on hand, use it in place of regular milk for extra moistness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts