Leftover pumpkin puree? Add it to this moist, mildly spiced cake. Pumpkin spice is often reserved for holidays, but it’s a fall and cold weather friend. The batter could be divided into muffin tins and baked up as streusel-topped muffins as well. Feeling wild? Throw in a handful of pecans, walnuts or almonds – or leave the nuts out completely. This is your world and this pumpkin spice cake is just living in it.
Ingredients
1 cup pumpkin puree
1/2 cup milk
1/4 cup canola oil
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp. pumpkin pie spice or cinnamon
2 tsp. baking powder
1/4 tsp. salt
Streusel
1/3 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp. butter
pinch cinnamon
1/4 cup chopped pecans
Directions
Preheat the oven to 350F and butter or spray an 8×8-inch square or 9×9-inch round pan with nonstick spray.
In a large bowl, whisk together the flour, sugar, pumpkin pie spice and salt. In a smaller bowl, whisk together the pumpkin, milk, canola oil, egg and vanilla. Add the wet ingredients to the dry and gently stir with a spatula just until combined. Pour into the prepared pan.
To make the streusel, blitz the ingredients together in a food processor or mash everything but the pecans together with a fork until crumbly, then stir in the pecans. Sprinkle over the top of the cake.
Bake for 30 minutes, or until the top is springy to the touch.
Makes 1 cake; serves 9.
Originally published in March 2014.
