![]() ![]() Allow cake to cool, then carefully flip it out of the pan and slice. The parchment paper will help ensure you cake comes out of the pan without an issue and you will be able to easily peel it off when your cake is cool. Put the parchment paper on the bottom of the pan. Crumble streusel topping on top of the cake batter. Cutting a parchment paper round for the bottom of a 9-inch round pan. Finally, add baking soda, salt and flour, making sure that all the flour gets scraped off the sides of the bowl and is mixed in. Add eggs one at a time, making sure they are incorporated. Add eggs one at a time, making sure they are incorporated. For the cake, in the bowl of you mixer, mix pumpkin, sour cream, cinnamon, ginger, nutmeg and vanilla. ![]() I find it makes a better crumble when the butter cools just a bit.įor the cake, in the bowl of you mixer, mix pumpkin, sour cream, cinnamon, ginger, nutmeg and vanilla. I add a bit of cardamom to the crumb which elevates the flavor even more. It is soft, pumpkiny, spiced and has a beautiful crumb with pecans. Light brown sugar Granulated white sugar All purpose flour (or almond flour if opting for a gluten free option) Baking soda Baking powder Pumpkin spices. I like to place my streusel in the fridge while I make my cake batter. Amazing Pumpkin Spice Cake layer topped with a cardamom cinnamon Coconut Sugar Pecan layer that bakes up to a golden crusty buttery crumb. In a medium mixing bowl, mix sugars, cinnamon and flour. Make your streusel-you want it to cool before you crumble it on your cake. The parchment paper will help ensure you cake comes out of the pan without an issue and you will be able to easily peel it off when your cake is cool. Delectable, tender pumpkin cake spiced with cinnamon and topped with an unbeatable coffee cake crumb. Cutting a parchment paper round for the bottom of a 9-inch round pan. ![]()
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