Pumpkin Crumb Cake video
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PUMPKIN CRUMB CAKE WITH PECAN STREUSEL
Makes 16 squares
Time: 1 Hour 10 Minutes
Pecan streusel: German for “sprinkle” (STROO-ZUHL)
- ¼ cup all-purpose flour
- 3 tablespoons brown sugar (granulated sugar is okay, too)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 tablespoon canola oil
- 1 cup coarsely chopped pecans
Cake:
- 1 (15-oz.) can pureed pumpkin (not pumpkin pie mix)
- ¾ cups soy milk
- ¾ cups canola oil
- 1 ½ cups granulated sugar
- 3 tablespoons light or mild molasses
- 2 teaspoons pure vanilla extract
- 2 2/3 cups all- purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- 1/8 cup ground cloves
Preheat the oven to 3500F. Lightly grease a 9 × 13-inch baking pan.
Prepare the streusel:
In a small bowl, mix together the flour, brown sugar, and spices. Drizzle in the canola oil and mix with your fingertips until crumbs form. Add the chopped pecans and mix.
Prepare the cake:
In a large mixing bowl, combine the pumpkin, soy milk, oil, granulated sugar, molasses and vanilla. Mix well. Add roughly half the flour, the baking powder, salt, and spices, and use a fork to fold everything together. Add the remaining flour and mix gently until combined. Don’t use a hand blender for this, as pumpkin can get gummy if it’s mixed too aggressively. Blending with a fork helps maintain the texture.
Pour batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top as evenly as possible. Bake for 45 to 50 minutes, until a knife inserted through the center comes out clean. Remove from the oven, let cool, and cut into squares.
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