PUMPKIN STREUSEL CAKE CAKE: 2 whole eggs 3/4 cup sugar 1/2 cup canola oil 1 teaspoon vanilla extract 8 ounces canned pumpkin (not pumpkin pie mix) 11/4 cups flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1/4 teaspoon salt *If you do NOT have pumpkin pie spice on hand: make a homemade version of pumpkin pie spice, blend the following together: 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice STREUSEL TOPPING: 1/4 cup all-purpose flour 1 teaspoon cinnamon 1/2 cup firmly packed light brown sugar 1/4 cup chilled butter, cut into small pieces 1/2 cup chopped pecans (I use more!) GLAZE: 1/3 C butter melted 2 C powdered sugar 1 ½ tsp. vanilla 2-4 Tbls HOT water Blend together until the desired consistency Preheat oven to 350 F. Grease the bottom and sides of an 8-inch springform pan lightly with butter. Place the pan upside down on top of a piece of parchment paper and cut a circle to fit the bottom of the pan. Set aside (this helps keep the cake from sticking and makes it easier to slide the cake onto your serving dish.) Prepare the cake batter: • In a medium bowl of a stand mixer with the batter, beater attached, beat togeth¬er the eggs and sugar until light and fluffy. • Add the canola oil, vanilla extract, canned pumpkin and blend well. • In a large bowl, blend together the flour, baking soda, pumpkin pie spice and salt with a wire whisk. • Stir the pumpkin mixture into the flour mixture by hand and blend until all the dry ingredients are moist. Do not overwork the batter. • Pour into the prepared baking pan and smooth the top. Prepare the streusel topping: • In a small bowl, combine the flour, cinnamon, brown sugar, butter and walnuts. • Blend this mixture by pressing it together with your fingers to mix. the butter with the other ingredients. It is ready when the streusel looks like small clusters. • Sprinkle the streusel topping over the top of the pumpkin batter. • Place the cake in the oven and bake for about 40 minutes or until a cake tester or toothpick comes out of the middle of the cake cleanly. • Place on a wire cooling rack and cool completely before removing from the pan. While the cake is cooling, place strips of wax paper around the edge of your serving dish. ( Note: Placing wax paper around the edge of the dish will keep it clean when you pour the glaze over the cake.) • Once cooled, remove the side of the springform pan, place a large spatula under the cake and slide (with parchment) onto your serving platter. Set aside. Prepare the glaze: • In a small bowl, combine the sugar, butter, vanilla and water t. • With a wire whisk, beat the mixture until it is well-combined. If the glaze is too thick, thin it with a bit more water. If the glaze is too thin, add a bit more powdered sugar. • Pour the glaze in small streams decoratively over the cake. • Allow at least 30 minutes for the glaze to set. Remove the wax paper carefully from under the cake and serve.
Posted on: Mon, 15 Sep 2014 18:18:55 +0000