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1h 15min
12 servings
0
A moist, spiced pumpkin cake topped with a crunchy walnut streusel and drizzled with a vanilla glaze.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Nuts
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Read instructions and get ready to cook
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add eggs one at a time to the butter mixture, mixing well after each addition.
Mix in pumpkin puree, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan, spreading it evenly.
In a small bowl, mix together chopped walnuts and brown sugar.
Sprinkle the streusel topping evenly over the cake batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
In a small bowl, whisk together confectioners' sugar and 2-3 tablespoons of milk until smooth.
Drizzle the glaze over the cooled cake.
Slice and serve the cake at room temperature.
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