Pumpkin Streusel Cake

When I was in graduate school, I made this pumpkin bar recipe. It was a cross between a pumpkin cake and pumpkin pie with a crumb top. We have moved several times since I made that recipe and I lost it.  It also used a box cake mix to make the crumb topping. My version has a crunchy streusel top without using a box mix. Pumpkin Streusel Cake is a great alternative to pumpkin pie. So, if you are looking for a new pumpkin recipe, give this one a try.

2 cups all-purpose flour

2½ tsp baking powder

1 tsp salt

1½ tsp cinnamon

½ tsp ground ginger

¼ tsp ground cloves

⅛ tsp ground allspice

½ cup dairy free margarine (I use Fleischmann’s Unsalted Margarine sticks)

1 cup dark brown sugar, packed

1 cup granulated sugar

2 eggs

1 tbsp vanilla extract

1 (15 oz.) can pumpkin puree (I use Libby’s Pure Pumpkin)

1 cup rice milk (soy, almond or coconut will work too)

·      Preheat oven to 350°F.

·      Grease and flour a 9x13 inch pan.

·      In a bowl, whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and allspice.

·      Beat margarine and sugars together until combined.

·      Add eggs, vanilla, and pumpkin.

·      Mix until smooth.

·      Add dry ingredients alternating with the milk, beginning and ending with the flour mixture.

·      Pour into the prepared pan and sprinkle the top with the crumb topping. It will seem like a lot, but some of it sinks into the top of the cake.

·      Bake 45-55 minutes or until a toothpick comes out clean.

Crumb Topping

½ cup cold dairy free margarine

1 cup packed dark brown sugar

1½ cup all-purpose flour

½ tsp salt

½ cup chopped pecans (optional)

½ tsp cinnamon

·      Mix together the flour, salt, and cinnamon.

·      Add the brown sugar and blend until thoroughly combined.

·      Cut in the cold margarine with a pastry cutter, forks, or your fingers.

·      Add the pecans.

·      Sprinkle on top of the cake.