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Pumpkin and Walnut Cake

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1h 15min

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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

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.

2
Combine dry ingredients

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

3
Cream butter and sugar

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.

4
Add eggs

Add eggs one at a time to the butter mixture, mixing well after each addition.

5
Add pumpkin, milk, and vanilla

Mix in pumpkin puree, milk, and vanilla extract until well combined.

6
Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7
Pour batter into pan

Pour the batter into the prepared pan, spreading it evenly.

8
Prepare streusel topping

In a small bowl, mix together chopped walnuts and brown sugar.

9
Add streusel topping

Sprinkle the streusel topping evenly over the cake batter.

10
Bake cake

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

11
Prepare glaze

In a small bowl, whisk together confectioners' sugar and 2-3 tablespoons of milk until smooth.

12
Drizzle glaze

Drizzle the glaze over the cooled cake.

13
Serve

Slice and serve the cake at room temperature.

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