Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Feel free to substitute the sour cream with Greek yogurt for a tangy twist, or swap the vegetable oil for melted coconut oil if you prefer.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and sour cream. Mix until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- For the streusel topping, mix the flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Drizzle in the melted butter and stir until crumbly.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International