Wednesday, October 16, 2013
Adapted from Williams-Sonoma
(The only thing I changed in the recipe was the spice amounts.)
For the streusel;
1/3 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
pinch of salt
6 tablespoons cold unsalted butter
1 cup chopped pecans, lightly toasted (Spread pecans on baking sheet; toast at 325 for 5 minutes. Cool before adding to streusel.)
For the batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup canned pumpkin puree
1/2 cup sour cream
For the glaze:
1/2 cup confectioners sugar
about 2-3 teaspoons of milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour a 9 inch springform pan.
To make the streusel, combine the flour, brown sugar, salt and cinnamon in a bowl. Add the butter; use a pastry cutter to cut in the butter until mixture looks like coarse crumbs. Or you may use a food processor. Stir in the pecans. Set aside.
For batter; in a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In another bowl, beat together the butter and sugar, until combined. beat in the eggs, one at a time. Add the pumpkin and sour cream and mix. Stir in the dry ingredients. Batter is very thick.
Spread half the batter in the prepared springform pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread over the streusel as best you can. (This was the hardest part of the recipe for me as the batter does not want to spread well. but it turns out delicious anyway.) Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake come out clean, about 50-55 minutes. Place pan on a wire cooling rack for 15 minutes. Remove the sides of the pan from the cake and slide cake onto rack to finish cooling.
To glaze, whisk together the confectioners sugar, milk and vanilla until smooth. Place cake on serving platter. Drizzle glaze over cake. Enjoy!