Description
This easy pumpkin cake is the best weeknight baking project. Your fall isn’t complete without it!
Ingredients
Units
Scale
- 1/4 cup oil
- 1/2 cup white sugar (110 grams)
- 1/4 cup brown sugar (50 grams)
- 2 eggs
- 1 15–ounce can of pumpkin puree (not pumpkin pie mix)
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- Freshly grated nutmeg
- 1/2 teaspoon salt
- 2 cups flour (240 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
For the streusel:
- 1/2 cup butter (1 stick)
- 1/2 cup brown sugar (100 grams)
- 1/4 cup white sugar (55 grams)
- 1 cup flour (120 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 F and line an 8×8 pan with parchment paper.
- In a medium mixing bowl, start making the streusel, add the 1/2 cup of butter and melt in the microwave in 15-second increments. Remove from oven and let cool completely. Add the sugars, flour, salt, and cinnamon, and combine with your hands until crumbly. Set aside.
- Make the cake batter. Add the oil and sugars to a large mixing bowl and whisk together.
- Add the eggs and whisk until smooth. Add the pumpkin and spices and whisk again.
- Add the flour, baking soda, and baking powder, and fold into the wet ingredients until combined.
- Pour the cake batter into the baking pan, then crumble over the streusel into an even layer.
- Place in the middle rack of the oven and bake for 40-45 minutes until a toothpick comes out clean.
- Let cool, top with powdered sugar, and enjoy!