Pumpkin Cake

[migration] empty title 424 Author: Canadian Living Credits: [migration] empty title 424

  • Portion size 16 servings

Ingredients

  • 1 cup butter softened
  • 3 cups packed brown sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped walnut toasted
  • 1 can pumpkin purée
Streusel:
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup cold butter cubed
  • 1/2 cup chopped walnut toasted

Method

Grease bottom and side of 10-inch tube pan with removable bottom and tube; line bottom with parchment paper. Set aside. In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.

In separate bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamom, cloves and baking soda. Stir in walnuts.

Alternately stir flour mixture and pumpkin puree into butter mixture, making 3 additions of flour mixture and 2 of pumpkin puree. Scrape batter into prepared pan.

Streusel: In small bowl, stir together flour, sugar and cinnamon. Using pastry blender or 2 knives, cut in butter until mixture clumps together. Stir in walnuts. Sprinkle over batter in pan.

Bake in centre of 325°F oven until streusel is golden brown and cake tester inserted in centre comes out clean, about 1 3/4 hours.

Let cool in pan on rack for 15 minutes. Loosen side of cake with knife; holding onto centre tube, lift cake from pan. Let cool completely on rack. Run knife around tube. Using wide spatulas, gently lift out cake and peel off paper.

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Pumpkin Cake

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