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Moist cinnamon streusel pumpkin cake with crumbly topping and white icing drizzle

Cinnamon Streusel Pumpkin Cake: An Irresistibly Moist Delight

Cinnamon Streusel Pumpkin Cake: An Irresistibly Moist Delight is a practical, flavor-forward cinnamon streusel pumpkin cake recipe with clear ingredients and step-by-step instructions. - Pan Size: 9x13 inch - Oven Temperature: 350°F - Cooking Time: 30-38 minutes - Prep Time: Not specified - Serving Size: Not specified - Texture: Moist, tender, soft - Flavor Profi
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • skillet
  • mixing bowl
  • whisk

Ingredients
  

  • Cinnamon Streusel:
  • 1 /2 cup all-purpose flour
  • 1 /3 cup light brown sugar
  • 1 /4 cup granulated sugar
  • 1 /4 teaspoon ground cinnamon
  • 4 tablespoons cold butter, cubed
  • Pumpkin Cake:
  • 1 can (15 oz) pure pumpkin
  • 1 ⅔ cups granulated sugar
  • 1 cup vegetable oil canola oil also suitable
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • Vanilla Glaze:
  • 1 tablespoon softened butter
  • 1 /4 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 /4 teaspoon ground cinnamon
  • 4 tablespoons heavy cream

Instructions
 

  • Preheat oven to 350°F. Spray a 9x13 inch cake pan with nonstick cooking spray.
  • Prepare Streusel: Whisk together flour, sugars, and cinnamon. Add cubed butter and mix with fingers or a pastry cutter until the mixture resembles crumbled wet sand.
  • Prepare Batter: In a large bowl, beat pumpkin, sugar, oil, and eggs until smooth. In a separate bowl, whisk flour, baking powder, baking soda, spices, and salt.
  • Combine: Add half of the dry ingredients to the wet mixture and beat until combined. Add the remaining dry ingredients and beat just until no flour streaks remain.
  • Assemble: Pour batter into the prepared pan. Evenly sprinkle the streusel topping over the batter.
  • Bake: Cook for 30-38 minutes until a toothpick inserted into the center comes out clean or with crumbs. Edges should be lightly golden brown.
  • Cool: Allow the cake to cool completely on a wire rack to room temperature.
  • Prepare Glaze: Beat softened butter and vanilla extract until creamy. Add powdered sugar and cinnamon. Add 1 tablespoon heavy cream and beat to combine. Add remaining heavy cream in 1-tablespoon increments until the desired consistency is reached.
  • Finish: Drizzle the glaze over the cooled cake using a fork or a ziplock bag.

Notes

- Use 100% pure pumpkin; do not use pumpkin pie filling.
- Glaze can be applied to a warm cake (melts into streusel) or a cooled cake (stays on top).
- Add finely chopped pecans over the glaze for added crunch.
- Adjust heavy cream in glaze based on fat content; heavy cream is recommended for best results.
- Store leftovers at room temperature covered for up to 5 days, or refrigerate due to dairy content.
- Freeze wrapped cake tightly in plastic and foil for up to 2 months; thaw in the fridge ov
Keyword cinnamon streusel pumpkin cake, cinnamon streusel pumpkin cake recipe, easy dinner bowls