pumpkin streusel cake

Pumpkin Cake with Pecan Streusel

From the Veganomicon

I made this by myself, go figure, and I am 99% sure I forgot to put in the canola oil in the cake, so I baked it for 35 minutes instead of the 45 to 50 minutes you are supposed to. It didn’t totally ruin it, surprisingly, the texture was just a little sponge-y to me.

I also didn’t actually follow the directions for the streusel, I just mixed everything together, so it was probably drier/not mixed as well as it should have been. Whatever. Everything I bake usually turns out decent because I have dumb luck in the kitchen.

Follow the directions and don’t fuck it up like me.

Streusel Topping:

¼ cup flour

3 tbs brown or regular sugar

½ tsp cinnamon

¼ tsp allspice

1 tbs canola oil

1 cup chopped pecans

mix up all the dry ingredients, then drizzle in the oil and mix it up until crumbs form.

Pumpkin Cake:

1 can pureed pumpkin

¾ cup soy milk

¾ cup canola oil

1 ½ cup sugar

3 tbs molasses

2 tsp vanilla

2 2/3 cup flour

1 tbs baking powder

1 tsp salt

1 ½ tsp cinnamon

¾ tsp nutmeg and ground ginger, each

½ tsp allspice

1/8 tsp ground cloves

preheat oven 350 degrees and grease up a 9 x 13 inch pan.

mix the wet ingredients and the sugar in a big bowl, then add in spices, baking powder, salt and about half of the flour.

fold everything up, using a fork so the pumpkin doesn’t get all gummy, and then add in the rest of the flour and keep hand mixing with the fork until it’s all combined.

spread the batter into the pan as evenly as you can, then spread the streusel on top. bake for 45 - 50 minutes (or until done and a knife comes out clean)

nom, nom motherfuckers.