Cinnamon Streusel Pumpkin Cake

‘Tis the season for all things pumpkin! Our Chef Shamy Cinnamon Honey Butter is the perfect addition to this delicious, crumbly streusel topping. This Cinnamon Streusel Pumpkin Cake is full of our favorite fall flavors including pumpkin, cinnamon, and nutmeg. You can thank us later.

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‘Tis the season for all things pumpkin! Our Chef Shamy Cinnamon Honey Butter is the perfect addition to this delicious, crumbly streusel topping.

Cinnamon Streusel Pumpkin Cake

Ingredients:

Cake:

• 2 cups C & H Granulated Sugar (#1632)
• 1 cup vegetable oil
• 4 eggs
• 1 (16 oz) can pumpkin puree
• 1 tsp Durkee Vanilla Flavor (#1625)
• 3 cups Unbleached Turkey Flour (#2285)
• 1 tsp Regal Sea Salt (#1146)
• 1 tsp Clabber Girl Baking Soda (#2848)
• 1½ tsp Clabber Girl Baking Powder (#2847)
• 2 tsp Ground Korintji Cinnamon (#1005)
• ½ tsp each ground ginger (#1420), nutmeg, and cloves

Streusel:

• 1 cup Unbleached Turkey Flour (#2285)
• ½ cup C & H Granulated Sugar (#1632)
• ½ cup Chef Shamy Cinnamon Brown Sugar Honey Butter

Instructions:

1. First, preheat the oven to 350F and grease a USA Pan Rectangular Cake Pan (#1606).
2. Next, cream together the sugar and oil. Then, add the eggs one at a time, mixing after each.
3. Add pumpkin puree and vanilla extract, mix together.
4. In another bowl, mix the dry ingredients and spices. Then slowly add to the batter until thoroughly mixed.
5. Then, pour the batter into the pan.
6. Next, make the streusel by mixing the flour and sugar, then adding the cold butter until it looks crumby.
7. Sprinkle the streusel mixture on top of the batter, then place in the oven and bake for 45-50 minutes or until a toothpick comes out clean.

Adapted from: https://chefshamy.com/recipes/cinnamon-streusel-pumpkin-cake/

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