Pumpkin Spice Cake. Light, moist and flavoured with the best spice of Fall.

Pumpkin Spice Cake

3/4 cup, butter, (170 g) butter, melted. (Allow it to cool several minutes after melting, you do not want it to be too hot, or it will melt your sugars)

1/2 cup (100 g) granulated sugar

1/4 cup (50 g) brown sugar, tightly packed

1 tbsp pumpkin spice

1/2 tsp ground cinnamon

2 large eggs, lightly beaten (room temperature preferred)

1 cup (240 g) pumpkin puree, not pumpkin pie filling

2 tbsp sour cream

1 1/2  tsp vanilla

1 1/4 cup (156 g) all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1. Preheat oven to 350°F and line a 9x9 baking pan with parchment paper.

2. Combine melted butter, sugars, pumpkin pie spice and cinnamon in a large bowl and stir until well combined.

3. Add eggs, stir well

4. Stir in pumpkin puree, sour cream and vanilla extract until well combined.

5. In a separate bowl, medium sized bowl, whisk together flour, baking powder, baking soda and salt.

6. Using a spatula, gradually add dry ingredients and wet and stir gently until just combined — do not over-mix.

7. Spread batter evenly into prepared pan. Set aside while you prepare the topping.

 

Streusel Topping

1 cup (125 g) all-purpose flour

3/4 cup (150 g) brown sugar, tightly packed

2 tbsp granulated sugar

1 1/2 tsp ground cinnamon

6 tbsp butter, melted but cooled a bit

1. Prepare the crumble by whisking together flour, sugars and cinnamon. Pour the melted butter into the mixture and using a fork, stir until crumbles form.

2. Evenly sprinkle streusel topping over the top of your cake batter.

 

Bake at 350°F  for 30 minutes.

 

Glaze (optional)

1/2 cup (63 g) powdered sugar

2-3 tsp milk, plus additional if needed. Use any type of milk you have.

1/4 tsp vanilla.