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    Pumpkin-Gingerbread Streusel Cake


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Maybrie

    List of Ingredients




    Streusel Ingredients:
    1/4 cup firmly packed brown sugar
    1/4 cup all-purpose flour
    1/2 cup chopped pecans or walnuts
    2 tablespoons cold butter or margarine

    Cake Ingredients:
    1 1/4 cups granulated sugar
    1/2 cup butter or margarine, softened
    2 1/2 cups all-purpose flour
    1 cup cooked pumpkin
    1/2 cup milk
    1/4 cup full flavor (dark) molasses
    2 large eggs
    1 tablespoon pumpkin pie spice*
    1 1/2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon salt

    Topping Ingredients:
    1 cup caramel ice cream topping, heated

    Recipe



    1. Heat oven to 350°F.
    2. Combine all streusel ingredients except butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
    3. Combine sugar and 1/2 cup butter in large mixer bowl. Beat at low speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add all remaining cake ingredients. Beat until well mixed (1 to 2 minutes).
    4. Pour cake batter into greased 13 x 9-inch baking pan. Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until woden pick inserted in center comes out clean.
    5. Serve cake warm or cool with ice cream topping.
    Makes 16 servings.
    *Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
 

 

 

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