Pumpkin Streusel Cake
Ingredients
- 3 eggs
- ¾ cup oil
- 12 oz pumpkin purée about ¾ of a 16 oz can, or about 1 cup
- ½ cup non-dairy milk I used oat milk
- 1 tsp vanilla
- 2½ cups flour
- 2¼ cups sugar
- ¾ tsp cinnamon
- ¾ tsp nutmeg
- 1½ tsp baking soda
- 1 tsp salt
Pecan Streusel
- ⅓ cup flour
- ¾ cup sugar
- 1½ tsp cinnamon
- ⅓ cup oil
- ¾ cup chopped pecans
- Pinch of salt
Instructions
- Preheat oven to 350°F.
- In a 9×13 pan, whisk together eggs, oil, pumpkin purée, non-dairy milk, and vanilla until combined.
- Add flour, sugar, cinnamon, nutmeg, baking soda, and salt. Mix until a smooth batter forms.
- Prepare the Pecan Streusel. In a bowl, combine flour, sugar, cinnamon, oil, chopped pecans, and a pinch of salt. Mix with your hands until large crumbs form. Sprinkle on top of batter.
- Bake for about 55 min to 1 hour and 5 min, or until a toothpick inserted into the center comes out clean.
Notes
If you prefer to make this recipe in a long loaf pan, split it in half and use two pans. The cake to crumb ratio will be better than if you use one pan for a taller loaf.
