Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- Streusel Topping:
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- mixing bowl
- whisk
- rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
4. Add the pumpkin puree to the wet ingredients and whisk until combined.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Pour the batter into the prepared cake pan and spread evenly.
7. To make the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Add the melted butter and stir until the mixture is crumbly.
8. Sprinkle the streusel topping over the cake batter.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350 degrees Fahrenheit
Serving Size: 8-10 servings
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients:
- Vegetable oil can be substituted with melted coconut oil.
- Light brown sugar can be substituted with dark brown sugar.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the streusel topping.
- Add 1/2 cup of chocolate chips to the batter.
- Add 1/2 cup of raisins to the batter.
Tips and Tricks:
- Make sure to use canned pumpkin puree, not canned pumpkin pie filling.
- If the streusel topping starts to brown too quickly, cover the cake with foil for the remainder of the baking time.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees Fahrenheit for 10 minutes.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Whipped cream
- Sprinkle of cinnamon
Pairings:
- Vanilla ice cream
- Hot coffee
Suggested Side Dishes:
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to use pasteurized eggs when making this cake.
- Store the cake in an airtight container at room temperature.
Food History:
Pumpkin has been a popular ingredient in desserts since the 16th century. It was first used in pies and later in cakes, breads, and other baked goods.
Flavor Profiles:
This cake has a sweet, spiced flavor with notes of cinnamon, nutmeg, and ginger.
Serving Suggestions:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
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