Description
This easy pumpkin cake is the best weeknight baking project.
Ingredients
Units
Scale
- 1/4 cup oil
- 1/2 cup white sugar (110 g)
- 1/4 cup brown sugar (50g)
- 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 (240g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
For the streusel:
- 1/2 cup butter (1 stick)
- 1/2 cup brown sugar (100g)
- 1/4 cup white sugar (55g)
- 1 cup flour (120 g)
- 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 sized 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 middle rack of oven and bake for 40-45 minutes until a toothpick comes out clean.
- Let cool, top with powdered sugar, and enjoy!