~ Pumpkin Streusel Brunch Cake ~

Cassie *

By
@1lovetocook1x

The family was hungry for something that involved pumpkin, so being that I had 2 large cans of pumpkin left over from last year and still hadn't expired...I tweaked a recipe that my friend Linda shared with me. I was out of baking soda, so I made it work with self rising flour. I'll be making this cake again. It would be great with some nuts in the topping as well, next time I will add some pecans.

Very moist, Enjoy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
10 - 12
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

CAKE

2 c
self rising flour
1 Tbsp
cinnamon
1/4 tsp
ground nutmeg
2 tsp
ground ginger
3/4 c
cinnamon apple sauce
15 oz
pumpkin puree
1 1/2 tsp
vanilla extract
1/2 c
packed, dark brown sugar
2 large
eggs, beaten lightly
1 1/2 c
sugar
1/3 c
vegetable oil

STRUSEL TOPPING

1 c
flour
1 1/2 tsp
cinnamon
1/2 c
packed, dark brown sugar
1 pinch
salt
6 Tbsp
cold butter, cut into 6 pieces

Step-By-Step

1For the topping:

Preheat oven to 350 degree F. Grease and flour a 9 x 13 baking pan or dish. I use Bakers Joy.

In a medium bowl, add the flour, brown sugar, cinnamon and salt. mix together. Using a pastry blender or fingers work, work in the cold butter, until resembles crumbs.
2In a small bowl, mix flour with spices and set aside.
3In a large bowl, whisk together the pumpkin, eggs, oil, applesauce, extract, sugar, brown sugar, until well blended.
4To the wet mixture, add the flour mixture and stir just until blended.

Spread batter into prepared pan and smooth top evenly.
5Evenly spread the strudel mixture over the batter.
6Place in oven and bake for 45 - 50 minutes or until pick comes out clean.
7Cool on wire rack. Serve as is or add a dollop of whipped cream. Yummy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American