Description
A moist, spiced pumpkin cake topped with a thick, buttery cinnamon streusel. Perfect for breakfast, brunch, or a cozy autumn snack.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for topping)
- 1/2 cup all-purpose flour (for topping)
- 1 tsp cinnamon (for topping)
- 4 tbsp cold unsalted butter, cubed (for topping)
Instructions
- Preheat oven to 350F (175C) and grease a 9-inch baking pan.
- Whisk together flour, baking powder, salt, and cinnamon in a medium bowl.
- Cream softened butter and brown sugar until fluffy (about 3-5 minutes).
- Beat in eggs one at a time, then stir in pumpkin puree and vanilla.
- Gradually fold in the dry ingredients until just combined.
- For the topping, mix brown sugar, flour, and cinnamon, then cut in cold butter until crumbly.
- Pour batter into the pan and sprinkle the crumb mixture evenly over the top.
- Bake for 35-45 minutes or until a toothpick comes out clean.
- Cool for 20 minutes in the pan before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American