Sunday, September 15, 2013

Pumpkin-Gingerbread Cake with Streusel Topping

From the kitchen of One Perfect Bite...Hints of fall are just starting to appear here. While the leaves have yet to drop, they are beginning to fade as the once emerald landscape moves towards shades of khaki and olive green. This morning, the mist which normally hovers over the ridgeline refused to lift and we spent most of the day under a cloud cover that never did burn off. Squash and wild mushrooms have edged out berries and tomatoes in our markets and while corn is still available, the fields still standing will soon be cut and sculpted for  mazes that are a sure sign that  Halloween is just around the bend.  I love the kitchen at this time of year. There is something wonderfully comforting about the aromas that come from the fall kitchen and the smell of cinnamon dusted apples could put  Proust's madeleines to shame. The early apples are not great for baking, so the first of the desserts to come from my kitchen at this time of year  are usually made with pumpkin. This simple cake is one of my favorites. It is mildly spiced and made wonderfully moist by the pumpkin that is added to the cake batter. When I make this for my family, I like to serve it warm with a drizzle of butterscotch or caramel syrup. I have found, however, that this is also a wonderful cake to tote to meetings and church suppers where a sprinkling of powdered sugar is all that is needed to make it a standout. I know those of you who try this cake will be delighted. Here is how it is made.

Pumpkin-Gingerbread Cake with Streusel Topping...from the kitchen of One Perfect Bite courtesy of Land O' Lakes Recipes


1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
2 tablespoons cold butter Butter
1-1/4 cups sugar
1/2 cup butter, softened
2-1/2 cups all-purpose flour
1 cup canned pumpkin
1/2 cup milk
1/4 cup full flavor (dark) molasses
2 eggs
1 tablespoon pumpkin pie spice
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup caramel ice cream topping, heated

1) Heat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
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 bowl. Beat at low speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cake ingredients. Beat until well mixed.
4) Pour cake batter into prepared pan. Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
5) Serve cake warm or cool with ice cream topping. Yield: 16 servings.

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One Year Ago Today: Pumpkin Pancakes with Cinnamon Brown Butter

Two Years Ago Today: Uppakra - Swedish Potato Cookies

Three Years Ago Today: Green Tomato Mincemeat

Four Years Ago Today: Balsamic Onion Marmalade


elly said...

mi hai dato una bella idea, anche se qualche sostituzione è d'obbligo... tipo la zucca da noi la prendiamo fresca al mercato, soprattutto da questo periodo in poi e non in scatola. Ieri qui era ancora piena estate. Oggi un po' di pioggia ha rinfrescato l'aria... Passa una buona domenica!

flor do brownie said...

I loved this recipe! The cake looks beautiful and I can image its flavour!!

From the Kitchen said...

The cooler temperatures of the past few days have me thinking of gingerbread and pumpkin desserts--but, not in one pan. What a delicious combination!


Debbie said...

This is just so perfect for fall. Love this....I'm ready for all things pumpkin!

Lynn@Happier Than a Pig in Mud said...

Sure sounds good Mary! I haven't broken into the pumpkin yet, but it's calling me:@)

Rhodesia said...

This sounds too good to be true, I love pumpkin and I love ginger, yum yum. Have a good week. Diane

David said...

Mary, This cake has so much going for it. I've had pumpkin - gingerbread cake before but that streusel topping puts it over the top flavor-wise! Take Care, Big Daddy Dave

A Paixão da Isa said...

gosto mt de bolos com abobora e este aqui esta 5* gostei mt bjs bd

Anonymous said...

Hello Mary! Sounds like a tasty cake! I wanna try. Best, Paula

Chris Scheuer said...

I can see why this cake would be a huge hit whenever you serve it Mary, it sounds wonderful. I love all those warm spices and flavors and pumpkin makes everything so moist, yum! And streusel makes everything better to me :)

Ginny said...

I bet this smells DIVINE, even better than potpourri!

Rambling Tart said...

It is pouring rain here today, Mary, perfect gingerbread weather. This cake looks so moist and tender. :-)

Duncan D. Horne - the Kuantan blogger (大哥) said...

You know Mary, pumpkin is not that popular in England, so when we were recently presented with pumpkin soup at a restaurant here, I was a little skeptical. But it actually tasted rather nice!

Your pumpkin cakes do look tasty too :)

Duncan In Kuantan
Kuantan nature photos

Cindy said...

Streusel improves most everything! Looks like a perfect weeknight dessert.

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