Prep time
Cook time
Total time
This spiced pumpkin cake is perfect with coffee for breakfast or dessert. It would also be great for your Thanksgiving brunch.
Serves: 12-16
For the Cake
3 c. All Purpose Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1½ tsp. Cinnamon
1 tsp. Ground Ginger
1 tsp. Cardamom
½ tsp. Ground Cloves
½ tsp. Allspice
¼ tsp. Black Pepper
¾ tsp. Salt
1 c. Unsalted Butter, softened
1 c. Granulated Sugar
1 15 oz. can Pumpkin
½ c. Buttermilk
½ c. Sour Cream
1 tsp. Vanilla Extract
4 Eggs
For the Streusel
3 Tbsp. Unsalted Butter, chilled and cut into pieces
½ c. Dark Brown Sugar
½ c. All Purpose Flour
¼ tsp. Salt
½ tsp. Cinnamon
pinch of Black Pepper
1 c. Pecan Halves
For the Cream Cheese Topping
4 oz. Cream Cheese, softened
2 Tbsp. Unsalted Butter, softened
½ tsp. Vanilla Extract
¼ c. Light Brown Sugar
Instructions
Preheat oven to 350°. Butter and flour a tube pan.
Combine sugar, flour, salt, pepper, and cinnamon. Cut in chilled butter until crumbly. Add pecans halves. Set aside.
Cream butter, cream cheese, vanilla, and brown sugar until light and creamy. Add a splash of milk in nessecary. Set aside.
Whisk to combine flour, baking powder, baking soda, salt, pepper, and spices in medium bowl. Set aside.
In another medium bowl, whick together pumpkin, buttermilk, sour cream, and vanilla. Set aside.
In the bowl of an electric mixer, cream together butter and sugar until light and fluffy- about 5 minutes on high speed. Add eggs, one at a time, and beat well.
With mixer on low speed, add a third of the dry ingredients, mix until combined, followed by half of the pumpkin mixture, and repeat, mixing until just blended.
Spread half of the cake batter into prepared pan and sprinkle on half of the pecan struesel. Spread the remaining batter on top and evenly dollop on cream cheese mixture and sprinkle with remaining struesel.
Bake until tester comes out clean, about 1 hour. Allow to cool in pan for at least 30 minutes.
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