Ingredients
Equipment
Method
- In a small bowl, mix flour, brown sugar, cinnamon, and nutmeg for the streusel. Cut in cold butter until the mixture is crumbly.
- In a large bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Cream softened butter with granulated sugar and brown sugar until light and fluffy. Beat in eggs, then add pumpkin puree, sour cream, and vanilla.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
- Spread half the batter into a greased 9x13 inch baking pan. Sprinkle half the streusel topping. Add the remaining batter and top with remaining streusel.
- Bake in a preheated oven at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for 30 minutes before glazing.
- Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle lightly over the cooled cake.
Nutrition
Notes
For a healthy variation, use whole wheat flour, coconut sugar, and Greek yogurt. Make it into a bundt for a showstopping centerpiece. Always use plain pumpkin puree, not pie filling. Let cool fully before glazing to avoid melting.