Pumpkin Crumb Cake with Pecan Streusel
This cake’s name alone can make me drool. Just wait until you take it out of the oven. I brought this to brunch the other day, and it took every ounce of willpower not to devour it in the car ride over.
This is an intensely dense cake that actually packs some nutritional power thanks the pumpkin and super food cinnamon. Plus, without any eggs or butter weighing it down, its comparatively light in calories and fat.
Begin by mixing together the streusel ingredients to make a coarse crumb mixture. The recipe calls for canola oil, which was delicious. But, I think the next time I make this, I’ll try using coconut oil for the streusel to make it pop a little more.
Then, mix together the soy milk, pumpkin, sugars, oil, and vanilla. If you don’t want to use soy milk, almond milk would also be delicious. The milk should be a little dense, so I wouldn’t use rice milk. And if you don’t care about keeping this recipe vegan, dairy milk (2% or whole) would work too. Note: the picture doesn’t show the oil since I forgot to add it until it was almost in the oven! Thankfully, I remembered to add it in time; it made a huge difference to the moisture level of the cake.
Add the remaining flour, and use a fork to mix because it is good at helping maintain the pumpkin’s texture while thoroughly mixing in the dry ingredients.
Spread the batter into a 9 x 13 pan and sprinkle with the streusel mixture.
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon, ground
- 1/4 teaspoon allspice, ground
- 1 tablespoon canola oil
- 1 cup pecans, coarsely chopped
- 1 (15 ounce) can pumpkin, pureed
- 3/4 cup soy milk
- 3/4 cup canola oil
- 1 1/2 cups granulated sugar
- 3 tablespoons light molasses
- 2 tablespoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon, ground
- 3/4 teaspoon nutmeg, ground
- 3/4 teaspoon ginger, ground
- 1/2 teaspoon all spice, ground
- 1/8 teaspoon cloves, ground
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 x 13 baking pan.
- Make the streusel: In a small bowl, mix together the flour, brown sugar, and spices. Drizzle in the canola oil and mix with your figures until small crumbs form. Mix in the chopped pecans and set aside.
- Make the cake: Combine the pumpkin, soy milk, oil, granulated sugar, molasses, and vanilla in a large bowl, mixing well. Add about half the flour, baking powder, salt, and spices. Use a fork to mix together.
- Stir in the rest of the flour, mixing gently to avoid making the pumpkin gummy.
- Pour batter into prepared pan, spreading out evenly. Sprinkle the streusel on the top, gently pressing very slightly so it sticks to the top well.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares and serving.