Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup sour cream
- ¼ cup milk
For the streusel topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
- Pinch of salt
For the glaze (optional):
- 1 cup powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add vanilla.
- Mix in the pumpkin puree until well combined. The mixture might look a bit curdled – that’s normal.
- Alternate adding the dry ingredients and the sour cream mixture (sour cream + milk) to the butter mixture. Start and end with the dry ingredients, mixing just until combined.
- Pour the batter into your prepared pan and spread it evenly.
- For the streusel, combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the cake batter.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool completely in the pan before adding glaze, if using.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
