This recipe is from my friend Brooke. I am so glad it is fall. I have wanted to make this recipe for a long time. The cake is amazing and the streusel on top takes it to another level of excellence. The cake looks funny because part of the bottom stuck to the pan, and I didn’t turn it over to show the streusel. It is an upside down pumpkin pound cake. Haha. 🙂 This is a fantastic cake, give it a try!
(If you would like to make this gluten free, use an all purpose gluten free baking flour. Substitute the same amount of gluten free flour for the flour in the recipe)
Brooke, thanks for the recipe, it is fantastic!
Pumpkin Streusel Pound Cake
1 and 1/2 cups flour (all purpose gluten free baking flour)
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 cup butter (1 stick)
1 and 1/3 cups sugar
1 tsp. vanilla
1/2 cup canned pumpkin (not pie filling)
1/2 cup sour cream
1/4 cup firmly packed brown sugar
2 Tbsps flour
2 Tbsps butter, softened
1/4 cup finely chopped pecans (optional)
1/2 tsp cinnamon
Grease a 9-5-3 loaf pan. Preheat oven to 325 degrees.
In a small mixing bowl combine the flour, pumpkin pie spice, cinnamon, and baking soda. Set aside.
In a large mixing bowl beat butter and sugar, till well combined. Add eggs, one at a time, beating well after each addition. Add vanilla, turn mixer to low and gradually add flour mixture alternately with pumpkin puree and sour cream. Mix until combined.
Combine streusel ingredients in a small bowl until well incorporated.
Pour batter into prepared pan and sprinkle with streusel topping. Bake for 65 to 70 minutes or until a toothpick comes out clean.