Pumpkin-Gingerbread Streusel Cake
Spicy streusel cake topped with a buttery caramel sauce is comfort food at its best.
25 min.prep time
55 min.total time
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
1 1/4 cups sugar
2 1/2 cups all-purpose flour
1 cup canned pumpkin*
1/2 cup milk
1/4 cup full flavor (dark) molasses
1 tablespoon pumpkin pie spice**
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup caramel ice cream topping, heated
Heat oven to 350°F. Combine all streusel ingredients
butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.
Combine sugar and 1/2 cup butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cake ingredients. Beat until well mixed.
Pour cake batter into greased 13x9-inch baking pan. Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Serve cake warm or cool with ice cream topping.
*Substitute 1 cup cooked fresh sugar or pie pumpkin,mashed.
**Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
- To make homemade caramel sauce, combine 1/2 cup Land O Lakes® Butter, 1 1/4 cups firmly packed brown sugar and 2 tablespoons corn syrup in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Boil 1 minute, stirring constantly. Stir in 1/2 cup whipping cream; return to a boil (1 minute). Remove from heat; stir in 1 teaspoon vanilla.
- Leftover pumpkin? Combine 1 (8-ounce) package softened cream cheese with 1 cup powdered sugar in small bowl. Beat at low speed until creamy. Add 3/4 cup pumpkin, 1 teaspoon pumpkin pie spice and 1 teaspoon vanilla. Beat at low speed until well mixed. Serve as a dip with fresh fruit slices or gingersnap cookies, or as a spread for bagels. Makes 1 3/4 cups dip.