Pumpkin Spice Streusel Cake

breakfast cake · cake · christmas cake · cinnamon · classic cake ·

Prep 9" square tin

Pumpkin spice to me exudes warmth and comfort like a blanket. But this spice blend is very similar to that of our Indian chai masala, except we add a fair bit of cardamom and mace. I use our own Chai Masala from Nature Therapy for this recipe (and almost all autumn spice-based recipes) and add a few more spoons of cinnamon and hints of nutmeg to up the ante. This cake recipe is very simple, a delight to make, and golden hue of pumpkin is very comforting!

INSTRUCTIONS

1 Preheat the oven at 180C and grease and flour a pan of 8” square pan

2 Stir together the streusel ingredients and set aside

3 In a separate bowl, stir together flour, baking powder, baking soda, salt, nutmeg and cinnamon and set aside

4 In a larger bowl, whisk together oil and sugars well together

5 Then add the maple syrup, eggs and vanilla and whisk properly

6 Then add the dry mixture and fold well

7 Place half the cake batter into the tin

8 Then sprinkle half the streusel evenly on top

9 Then pour remaining batter on top

10 Then sprinkle remaining streusel on top

11 Tap the tin on the surface

12 Bake for 20-22 minutes

13 Remove from the oven and place on a cooling rack and wait for the cake to cool completely before removing from the tin and slicing

ingredients

Cake:
1 ¾ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
two pinches of nutmeg
½ tsp cinnamon
250 g pumpkin puree
½ cup vegetable oil
½ cup castor sugar
¼ cup brown sugar
1 tbsp vanilla essence
2 tbsp maple syrup
2 eggs

Streusel:
½ cup castor sugar
1 tbsp cocoa powder
2 tsp Nature Therapy Chai Masala
1 tsp cinnamon
pinch of nutmeg
pinch of clove powder
pinch of orange zest

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