Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour (for streusel)
  • ¾ cup (150g) Packed Light Brown Sugar (for streusel)
  • 1 teaspoon (3g) Ground Cinnamon (for streusel)
  • ½ teaspoon (1g) Ground Nutmeg (for streusel)
  • ½ cup (113g) Unsalted Butter, cold & cubed (for streusel)
  • 2 ¼ cups (270g) All-Purpose Flour (for batter)
  • 1 teaspoon (5g) Baking Soda
  • ½ teaspoon (2g) Baking Powder
  • ½ teaspoon (3g) Salt
  • ½ cup (113g) Unsalted Butter, softened (for batter)
  • 1 cup (200g) Granulated Sugar
  • 2 Large Eggs
  • 1 cup (245g) Pure Pumpkin Purée
  • 1 teaspoon (5ml) Vanilla Extract
  • ½ cup (120ml) Milk (Whole or 2%)
  • 1 cup (120g) Powdered Sugar (for optional glaze)
  • 2–3 tablespoons Milk or Heavy Cream (for optional glaze)
  • ¼ teaspoon Maple Extract (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan thoroughly.
  2. Make the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg for the topping. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse, moist crumbs. Set aside.
  3. Combine Dry Ingredients (Batter): In a separate bowl, whisk together the 2 ¼ cups of flour, baking soda, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixer bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3 minutes).
  5. Incorporate Wet Ingredients: Beat in the eggs one at a time, followed by the pumpkin purée and vanilla extract until just combined.
  6. Alternate Wet and Dry: With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the milk in two additions (starting and ending with dry ingredients). Mix ONLY until just combined—stop as soon as you see no dry streaks remaining. Do not overmix.
  7. Layer the Cake: Pour half of the batter into the prepared pan, spreading evenly. Sprinkle half of the reserved streusel evenly over the batter. Top with the remaining batter, spreading gently. Sprinkle the remaining streusel evenly on top.
  8. Bake: Bake for 45–55 minutes, or until a wooden skewer inserted into the centre comes out clean or with moist crumbs attached.
  9. Cool: Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing.
  10. Glaze (Optional): While cooling, whisk together sifted powdered sugar, 2 tablespoons of milk/cream, and maple extract (if using). Add the final tablespoon of liquid only if the glaze is too thick. Drizzle over the slightly warm or fully cooled cake.