Recipe details
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Pumpkin and Walnut Cake
1h 15min
12 servings
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A moist, spiced pumpkin cake topped with a crunchy walnut streusel and drizzled with a vanilla glaze.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
40 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Nuts
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Combine dry ingredients
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
Cream butter and sugar
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add eggs
Add eggs one at a time to the butter mixture, mixing well after each addition.
Add pumpkin, milk, and vanilla
Mix in pumpkin puree, milk, and vanilla extract until well combined.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into pan
Pour the batter into the prepared pan, spreading it evenly.
Prepare streusel topping
In a small bowl, mix together chopped walnuts and brown sugar.
Add streusel topping
Sprinkle the streusel topping evenly over the cake batter.
Bake cake
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Prepare glaze
In a small bowl, whisk together confectioners' sugar and 2-3 tablespoons of milk until smooth.
Drizzle glaze
Drizzle the glaze over the cooled cake.
Serve
Slice and serve the cake at room temperature.
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