If, in the rush of the holidays, you don’t have time to get fancy and want to do an easy but delicious cake, here you go. Making the streusel is the “hardest” part and even that isn’t difficult. Make it first so once you have the cake batter made and spread evenly in the pan, you can just drop the streusel over it. Try squeezing the streusel into big clumps with your hands then breaking the clumps into chunks before dropping it on top of the cake batter. I’ve always preferred chunky streusel to streusel dust.
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1/3 cup milk
3/4 cup chopped walnuts (optional)
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter
- Preheat oven to 350°F. Line a 9 x 9 baking pan with foil and spray lightly with nonstick cooking spray.
- To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set aside.
- Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
- In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time. Add the pumpkin and vanilla extract to the wet batter mix.
- Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts, if using.
- Transfer the batter to the prepared pan and spread with the topping. Bake the cake until a toothpick inserted into center comes out clean, about 55 minutes (check at 40 minutes and every 5 minutes after that).
- Cool in the pan for 15 minutes. Turn the cake out onto a rack and cool completely.